Almond Chicken and Broccoli Stir-Fry

Ingredients: (serving 6)

• 1/3 cup Basic Stir-Fry Marinade and Sauce
• 1 pound boneless, skinless chicken thighs, sliced
• 2 tablespoons sliced almonds
• 1 tablespoon canola oil
• 1/3 cup low-sodium chicken broth
• 1 pound broccoli florets
• 2 small carrots, scrubbed and cut on a diagonal into ovals

• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 scallions (white and green parts), trimmed and chopped
• 2 teaspoons oyster sauce (optional)
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Basic Stir-Fry Marinade and Sauce

 Mix following sauces until blended:

• 1/4 cup low-sodium soy sauce or tamari
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons honey
• 2 teaspoons toasted sesame oil
• 1/2 to 1 teaspoon hot pepper sauce, such as Sriracha (optional)

Directions: 

1. Mix up the marinade in a 1-gallon ziplock bag. Add the chicken slices, press out the air, and seal the bag. Refrigerate for 1 hour.

2. Using tongs, remove the chicken from the marinade, set on paper towels, and dry for 15 minutes; reserve the marinade.

3. Heat a wok or large, deep sauté pan over high heat. When hot, add the almonds and cook until lightly toasted and fragrant, about 1 minute, shaking the pan often. Remove to a plate. Add 1 1/2 teaspoons of the oil to the pan and swirl to coat. Add the chicken and stir-fry until browned, about 2 minutes. Remove to a plate.

4. Pour the reserved marinade and broth into the pan and boil for 5 minutes. Remove to a heatproof bowl.

5. Add the remaining 1 1/2 teaspoons oil to the pan and swirl to coat. Add the broccoli, cover, and cook for 1 minute, shaking the pan often. Uncover and add the carrots, and stir-fry for 1 minute. Add the garlic, ginger, and scallions and stir-fry for 30 seconds. Return the chicken and any juices to the pan then spread out all the ingredients to make a well in the center of the pan.

6. Pour the boiled marinade mixture into the center of the pan along with the oyster sauce (if using). Quickly stir in the cornstarch/water mixture and simmer until the sauce thickens, at least 1 minute. Stir the ingredients into the sauce until evenly coated. Scatter on the toasted almonds.

Per Serving;

Calories: 190

Fat: 8 g

Saturated Fat: 1 g

Cholesterol: 63 mg

Sodium: 461 mg

Carbs: 12 g

Protein: 19 g

Fiber: 3 g