Chicken Almond Stir-Fry

Overview

Makes 6 cups; 4 servings

Ingredients

• 2 whole chicken breasts, about 1 pound
• 1 tablespoon cornstarch
• 2 tablespoons sherry or Chinese cooking wine
• 1/2 diced green bell pepper (capsicum)
• 1/2 diced red bell pepper (capsicum)
• 4 green onions sliced including some of the tops
• 1/4 cup sliced water chesnuts
• 2 tablespoons vegetable oil
• 1 (8-ounce) can pineapple chunks in natural juices, drain and reserve juice
• 3 tablespoons silvered almonds

SAUCE:

• 1 1/2 tablespoons sherry or Chinese cooking wine
• 1 teaspoon sesame oil
• 1 teaspoon sugar, brown if possible
• 1/4 cup low-sodium chicken broth
• 1 1/2 tablespoons sodium-reduced soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon reserved pineapple juice

Directions

• Cube chicken. Stir with 1 tablespoon cornstarch and 2 tablespoons sherry or Chinese cooking wine. Set aside while preparing vegetables and combining sauce ingredients.
• Heat oil in wok or heavy skillet. Add chicken and stir-fry until lightly browned.
• Add green and red bell peppers (capsicum) and water chesnuts. Stir-fry 2 minutes.
• Add pineapple, silvered almonds and sauce mixture. Cook 2 more minutes or until sauce is thickened and smooth. If sauce is too thick, thin with reserved pineapple juice.
• Serve over steamed rice, peferably brown long grain rice.

Nutrient Analysis: 1 1/2 cups (without rice)
Calories: 274 Proteins: 22g Carbohydrates: 18g Fat: 12g Cholestrol: 50mg Sodium: 272mg Dietary Fiber: 2g