Ingredients
1¼lbschicken breast,boneless skinless, cut into 1-inch piece
1tbspVegetable Oil
Salt and pepper,to taste
2garlic cloves,minced
3cupsassorted mixed vegetables,such as small broccoli florets, snow peas, bell peppers, and sliced mushrooms
8ozsliced water chestnuts,(1 can), drained
½cupBlue Diamond Whole Natural Almonds,toasted
¾cupchicken broth
1tbspcornstarch
2tbspsoy sauce
1tbsprice vinegar
1tspsugar
2tbsphoisin sauce
Preparation
In a small bowl, whisk together the chicken broth, cornstarch, soy sauce, rice vinegar, sugar, and hoisin sauce; set aside.
In a large pan, heat the oil over medium-high heat. Season the chicken generously with salt and pepper and add it to the pan.
Cook, stirring occasionally until chicken is cooked through and browned for about 3 to 5 minutes per side.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables to the pan along with 2 teaspoons of water.
Cook, stirring occasionally until vegetables are crisp-tender for approximately 4 to 5 minutes depending on the size of your vegetables. Season the vegetables with salt and pepper to taste.
Add the chicken broth mixture to the pan and turn the heat up to high and bring to a boil. Cook for 1 minute or until the sauce has thickened.
Stir in the almonds and serve immediately over rice if desired.
