Sugar’s Stir Fry With Chicken & slivered Almonds

Sugar’s Note: I’ve made this several times and each time I make it a little different because I use what vegetables I have at hand.

Have fun and make it your own recipe

you can also use steak or shrimp

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2 skinless, boneless chicken breasts

2 teaspoon lite soy sauce

1 teaspoon granulated? sugar)optional)

Sugar's note: I usually don't add sugar in my stir fry's but that is my choice. I have used a little honey

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2teaspoon minced garlic or 3 cloves garlic, minced

3/4 c. low-sodium chicken broth

4 teaspoon cornstarch

Shredded ginger or to your own taste . you can also use ginger powder, again to your taste

3 tablespoon peanut oil

4 cup broccoli flowerets and pieces

1 red bell pepper, seeded and cut into strips

1 medium onion, cut into strip

1/2 cup carrots cut in strips

1 cup Portabella mushrooms cut in chunks if they are big( or your choice of shrooms)

celery strips(optional)

1/2 cup slivered almonds or choice of nuts

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Directions:

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Cut chicken into 1-inch strips.

In a medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces and stir to coat with mixture.

In a separate bowl, whisk chicken broth into cornstarch and set aside.

In a wok or sauté pan, heat 2 tablespoons of peanut oil in a wok until almost smoking hot.

Add broccoli and red pepper and carrots? strips, tossing and stirring constantly for 3 minutes. Add onion and rest of veggies, then? stir -fry 3 minutes. Add remaining 1 tablespoon oil, chicken and soy sauce mixture; stir-fry for another 7 or so minutes, or until chicken is tender and fully cooked.

Stir broth and cornstarch mixture until cornstarch dissolves; add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashew halves and serve.

开云体育s: 4

Nutrition (

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“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

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Sugar, ??

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