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. MORE+ LESS-

By Pillsbury Kitchens

May 19, 2014

cups cooked rice (cooked as directed on package)

cup chicken broth

tablespoons cornstarch

tablespoons soy sauce

tablespoon rice vinegar

teaspoon sugar

1/4

teaspoon salt, if desired

tablespoon oil

garlic cloves, minced

1/2

cup slivered almonds

boneless, skinless chicken breast halves, cut into 1/2-inch pieces

medium red bell pepper, cut into 3/4-inch pieces

cup fresh pea pods, trimmed, cut diagonally in half

(8-oz.) can sliced water chestnuts, drained

cups chopped Chinese (napa) cabbage

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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.

Water chestnuts-edible tubers that grow underwater-add mild crunch to cold salads and hot entrees. They're available canned, either whole or silced. Fresh water chestnuts, available in Chinese markets, are another thing all together, endowed with a much crisper texture and an incredible natural sweetness. Peel them before using.
When cooking in a wok, add the ingredients a small amount at a time in the center of the wok. As they begin to cook, move them up the sides of the wok and stir the next batch of ingredients into the middle.