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    Gingered Chicken & Almond Stir-Fry

    Source of Recipe

    Crisco web site on line

    Recipe Introduction

    Try this with fresh veggies for the kids, nutritious and tasty.

    Recipe Link:

    List of Ingredients


    4 servings

    5 teaspoons soy sauce
    3 teaspoons cornstarch, divided
    3 whole boneless, skinless chicken breasts, cut in 1/4 x 1/4 x 2 inch strips
    1 cup boiling water
    1 teaspoon instant chicken bouillon granules
    1/2 teaspoon ginger
    1/4 cup CRISCO Oil, divided
    1 medium onion, cut into 1 inch pieces
    2 cups fresh broccoli flowerettes or
    1 package (6 ounces) frozen Chinese pea pods, thawed
    1 clove garlic, minced
    1/2 red or green bell pepper, cut into strips, 1/4 x 1-1/2 inches
    1/4 to 1/2 teaspoon dried crushed red pepper
    1/2 cup sliced almonds, chopped
    Walnuts or peanuts
    Hot cooked rice


    Combine soy sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes.

    Combine water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir.

    Heat 2 tablespoons Crisco Oil to 365F in electric skillet or on medium-high heat in large heavy skillet. Add broccoli, onion, garlic and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon.

    Heat 2 tablespoons Crisco Oil in same skillet at 365F or on medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Stir until thickened. Stir in nuts. Serve with rice.




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