| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Chopped celery |
| 1 | c | Chopped onion |
| 1 | lb | Boneless; skinless chicken breasts, cut in 1/2" cubes |
| 1/2 | pk | (10 oz.) frozen peas; thawed |
| 1 | cn | (8oz.) sliced water chestnuts; drained |
| 1/2 | A red bell pepper; seeded and cut in 1/2" pieces | |
| 1 | c | Water |
| 2 | ts | Chicken bouillon granules |
| 3 | tb | Low sodium soy sauce |
| 1 | ts | Sesame oil |
| 2 | tb | Cornstarch dissolved in 1/2 cup cold water |
| 1/4 | Cup; slivered, toasted almonds |
INSTRUCTIONS
This recipe is quick to put together, as well as low-fat and tasty. It is similar to the Chicken Almond Ding you get at the take-outs. In a large heavy skillet sprayed with Pam, stir fry celery and onion over medium heat until crisp-tender. Remove from skillet. Re-spray, and brown chicken over high heat, stirring constantly. Return celery and onions to skillet. Add peas, water chestnuts, red pepper, water, bouillon, soy sauce and sesame oil. Simmer 3 minutes. Stir in cornstarch mix and cook until thickened. Garnish with almonds. Serve over rice. Serves 5. 202 calories, 25% from fat. Posted to brand-name-recipes by Jim & Marguerite Sequin <sequinjm@internet-95.com> on Apr 29, 1998
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