Chinese Almond Chicken Stir-Fry

Ingredients

Contains: wheat, peanut, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons peanut oil
• 1/2 cup whole almonds
• 1 skinless, boneless chicken breast half, thinly sliced
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced mushrooms
• 1 cup sliced onion
• 1 cup sliced celery
• 1 cup chopped bok choy
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 1/4 cup cold water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Slice the chicken breast thinly, then toss it with the soy sauce, ground ginger, salt and black pepper. Let it sit while you prepare the vegetables.

2. Mix the cornstarch with the cold water in a small bowl until smooth. Stir in the chicken broth and set the sauce aside.

3. Heat the peanut oil in a large wok or skillet over medium-high heat. Add the whole almonds and stir-fry until lightly golden, about 2 minutes. Remove them to a plate.

4. Add the chicken to the hot pan in a single layer. Stir-fry until no pink remains and it reaches 165°F (74°C) in the thickest part, about 3 to 4 minutes. Move it to a plate.

5. Add the sliced onion, celery and mushrooms to the pan. Stir-fry over high heat until they begin to soften, about 3 minutes.

6. Add the chopped bok choy and stir-fry for 1 to 2 minutes until just wilted but still crisp.

7. Return the chicken to the pan. Give the sauce a quick stir, then pour it in and stir constantly until the liquid thickens and turns glossy, about 1 minute.

8. Stir the almonds back into the pan, toss everything together, and serve hot.