Almond Stir Fry
1 # chicken breast, cubed
2 T oil
2 carrots, sliced
1 T brown sugar
2 T soy sauce
1 green pepper, chunked
1 clove garlic, crushed
1 T corn starch
2 T pineapple juice
2 T chopped onions
1/2 c chicken broth
1/2 c chopped almonds
1 - 20 oz can pineapple chunks with juice
Toss chicken in cornstarch, juice & soy sauce. Refrigerate 1 hour or longer. Heat oil in skillet. Add onions & garlic, fry till tender. Add chicken, cook until done. Add green peppers & carrots, cook & stir 5 minutes. Add broth & brown sugar. Stir until sauce thickens. Add pineapple chunks with remainder of juice & almonds. Serve over rice.
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