Almond Chicken Stir-Fry Sauce
This sweet and sour Asian stir-fry makes a quick and easy weeknight meal.
- 60 ml (¼ cup) light soy sauce
- 360 ml (1½ cup) low sodium chicken stock
- 2 Tablespoons cornstarch
- 1 Tablespoon cooking sherry
- 1 teaspoon caster sugar
- white pepper, to taste
- 30 ml (2 Tablespoons) extra virgin olive oil
- 250 g (9 ounces) chicken breast, uncooked, cubed
- 90 g (1 cup) broccoli, chopped
- 1 garlic clove, minced
- 110 g (1 cup) carrots, grated
- 115 g (1 cup) celery, diced
- 150 g (1 cup) red pepper, seeded, stemmed, diced
- 150 g (1 cup) green bell pepper, stemmed, seeded, diced
- 100 g (1 cup) spring onion, diced
- 70 g (1 cup) mushrooms, sliced
- 50 g (½ cup) flaked almonds
- To make sauce, place soya sauce, chicken stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4.
- Blend for 10 seconds or until well blended. Set aside.
- Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
- Add broccoli and stir-fry for approximately 3 minutes.
- Add remaining vegetables and almonds and cook until crisp tender.
- Pour sauce over stir-fry and cook until thickened.
- Serve over rice.
Nutrition is based on complete recipe including rice, chicken, vegetables and sauce.
|Serving Size||480 (2 cups)|
|Amount Per Servings|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Total Carbohydrate||26 g|
|Dietary Fiber||3 g|
Almond Chicken Stir-Fry Sauce is rated out of 5 by 1.
Rated 4 out of 5 by TammyP from Good, but could be better This makes for a nice stir fry, but it really needs seasoning. The chicken should have salt and pepper on it when it goes into the pan. A little crushed red pepper wouldn’t hurt this dish, either. The sauce shouldn’t be left to sit very long, or the cornstarch will sink to the bottom of the container. Give it a pulse or two to prevent this, as you need the cornstarch to thicken the sauce. Otherwise, you’ll overcook everything while waiting for the sauce to thicken. I also think it needs more chicken. You’ve got a lot of veggies, and the chicken gets a little lost. If you’re going to put it in, you need at least 12 ounces. Make sure to use a large pan, or you won’t have room to stir. Overall, a good, healthy dish that I would make again, with a few adjustments.
Date published: 2019-07-25