Stir – Fried Chicken with Almonds– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isStir – Fried Chicken with Almonds
SUMMER HOT RECIPE WAGON: Stir – Fried Chicken with Almonds
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. Pack in a heated meal tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF