Healthy Chicken and Turkey Recipes - Chicken Almond Stir-Fry Recipe

Ingredients

• 2 tablespoons soy sauce

• 4 tablespoons dry sherry

• 1 clove garlic, smashed

• 1 inch or so fresh gingerroot, grated

• 1/4 teaspoon guar (optional)

• Peanut oil (canola or coconut oil would work, too)

• 1/3 cup slivered almonds

• 1 1/2 cups snow peas, cut in half

• 1 1/2 cups mushrooms, sliced

• 15 scallions, cut into pieces about 1 inch long

• 1/4 cup sliced water chestnuts (optional; they up the carb count, but they're tasty)

• 3 large boneless, skinless chicken breasts, cut into 1/2-inch cubes

Serves 4

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Method:

1.  Stir together the soy, sherry, garlic, and ginger. (If you're using the guar, put these seasonings through the blender with the guar.)

2. Heat a couple of teaspoons of the peanut oil in a wok or large, heavy skillet over high heat. Add the almonds, and stir-fry them until they're light golden. Remove, and set aside.

3. Heat another couple of tablespoons of oil in the pan, and add the snow peas, mushrooms, scallions, and water chestnuts (if using) to the pan. Stir-fry for about 5 minutes, or until just barely tender-crisp. Remove from the pan and set aside.

4. Heat another couple of tablespoons of oil in the pan, and add the chicken. Stir-fry for 5 to 7 minutes, or until done; there should be no pink left.

5. Return the vegetables to the skillet, and add the soy sauce/sherry mixture from step 1. Toss everything together well. (over and simmer for 3 to 4 minutes. Top with the almonds, and serve.