Chicken Almond Ding

A hearty dinner ready in just 25 minutes! Enjoy this filling recipe featuring chicken, fish, veggies and almonds that's served over rice.

  • prep time 25 min
  • total time 25 min
  • ingredients 15
  • servings 4

Ingredients

4
cups cooked rice (cooked as directed on package)
1
cup chicken broth
2
tablespoons cornstarch
2
tablespoons soy sauce
1
tablespoon rice vinegar
1
teaspoon sugar
1/4
teaspoon salt, if desired
1
tablespoon oil
2
garlic cloves, minced
1/2
cup slivered almonds
4
boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1
medium red bell pepper, cut into 3/4-inch pieces
1
cup fresh pea pods, trimmed, cut diagonally in half
1
(8-oz.) can sliced water chestnuts, drained
2
cups chopped Chinese (napa) cabbage
  • 1 In small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt; mix well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Add garlic, almonds and chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink and almonds are golden brown.
  • 3 Add bell pepper; cook and stir 2 to 3 minutes. Add pea pods and water chestnuts; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cabbage and cornstarch mixture; cook and stir until sauce is thickened and bubbly. Serve over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    560
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    940mg
    940%;
    Total Carbohydrate
    68g
    68%
    (Dietary Fiber
    5g
    5%
      Sugars
    6g
    6%
    ),
    Protein
    37g
    37%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    110%;
    Calcium
    15%;
    Iron
    25%;
    Exchanges:
    4 Starch; 4 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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