Almond Chicken (microwave)
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2/3 cup chicken broth
4 tablespoons reduced-sodium soy sauce
2 tablespoons corn starch
1 teaspoon sesame oil
CHICKEN AND VEGETABLES:
1 pound boneless, skinless chicken breasts
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon peanut or vegetable oil
2 teaspoons minced fresh garlic
2 medium carrots, sliced diagonally
2 medium ribs celery, diagonally sliced
1 medium zucchini, cut into julienne srips
8 ounces frozen sugar snap peas, thawed and drained
1 cup sliced almonds
Rice (I use brown wild rice.)
To make sauce, combine all sauce ingredients in 2-cup glass measure; set aside.
Cut chicken into 2-inch strips and place in a bowl. Add 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix well and set aside.
In 2-quart glass casserole, microwave oil and garlic on high 1 minute. Add carrots and celery and stir to coat. Cover with lid or vented plastic wrap and microwave on high 4 minutes.
Add coated chicken, stir to blend, recover and microwave on high 3 minutes. Stir and microwave on high 3 more minutes, until chicken is no longer pink. Stir in zuccchini and peas, recover, and set aside.
Stirring sauce after every 30 seconds, microwave on high until thickened. Stir sauce into chicken mixture and microwave on high 3 to 5 minutes, until heated throughout.
Serve over cooked rice, and sprinkle sliced almonds atop each of the 4 servings.