Almond Chicken Stir-Fry Sauce

This sweet and sour Asian stir-fry makes a quick and easy weeknight meal.

Ingredients

• For the Sauce
• (60 ml) light soy sauce
• 1 cups (360 ml) vegetable stock [or chicken stock]
• 2 Tablespoons (16 g) cornstarch
• 1 Tablespoon cooking sherry [or water]
• date, pitted [or 1 teaspoon honey]
• 1 pinch ground white pepper
• For the Stirfry
• 2 Tablespoons (30 ml) extra virgin olive oil
• 2 each (280 g) boneless skinless chicken breast, diced, optional
• 1 cup (90 cups) broccoli florets
• 1 each (1 each) garlic clove, chopped
• 1 medium (110 g) carrots, grated
• 1 each (120 g) celery stalk, chopped
• 1 large (150 g) red bell pepper, chopped
• 1 large (150 g) green bell pepper
• 5 each (100 g) green onion, sliced
• 1 cup (70 g) mushrooms
• (54 g) slivered almonds

Directions

1. To make sauce, place soy sauce, stock, cornstarch, sherry, dates, and pepper into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase its highest speed.
3. Blend for 10 seconds or until well blended. Set aside.
4. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
5. Add broccoli florets, and stir-fry for approximately 3 minutes.
6. Add remaining vegetables and almonds and cook until crisp tender.
7. Pour sauce over stir-fry and cook until thickened.

Notes

Serve over brown rice or your favorite noodles.

Nutrition

1 serving (394 g)

• Calories: 330

• Total Fat: 16g

• Total Carbohydrate: 20g

  • Dietary Fiber: 6g
  • Sugars: 8g

• Protein: 26g

• Cholesterol: 55mg

• Sodium: 870mg