Serve this stir-fry with hot egg noodles tossed with a dash of soy sauce and Oriental sesame oil.
1 pound boneless, skinless chicken breasts
2 cloves garlic
8 ounces green beans
4 large carrots
1 ½ cups canned reduced-sodium chicken broth, divided
2 tablespoons soy sauce
4 teaspoons cornstarch
1 teaspoon Oriental sesame oil
2 tablespoons vegetable oil
½ cup blanched whole almonds
Cut chicken into ½ -inch-wide strips. Finely chop garlic. Cut green beans into 2 -inch lengths. Peel carrots and slice them diagonally.
In a cup, combine ¼ cup broth, soy sauce, cornstarch, and sesame oil, set aside. In a wok or skillet, heat oil using high heat. Add almonds and saute until lightly browned. 1 to 2 minutes. Using a slotted spoon, transfer the almonds to a medium size bowl, put aside.
Add the chicken strips to the wok, stir fry until browned. Using a slotted spoon, include the chicken to the almonds.
Reduce the heat to moderate. Add the chopped garlic to the wok and stir-fry 10 seconds. Stir in the green beans, carrots, and remaining 1 cup chicken broth. Cover the pan and cook the vegetables until crisp-tender, about 5 minutes.
Stir the cornstarch mixture and add it to the vegetables, cook until the sauce is thickened and bubbly, about 1 minute. Stir in the chicken and almonds. Cook until just heated through.
Cuisine Writer
