Tuesday, August 28, 2012

Almond Chicken Stir Fry

16oz Chicken Breast, skinned, cooked and sliced
8 cup mixed Vegetables, precooked (i.e. Water Chestnuts, Onions, Mushrooms, Broccoli, Carrots, Celery, or ?)
4 teaspoon oil
1 teaspoon Almond Extract (or amount to your preference)
4 TBLspoon Soy Sauce (or amount to your preference)
Mix together all ingredients except Almond extract and Soy Sauce.   Stir fry in a hot wok or frying pan, adding extract and Soy Sauce when done. Measure into 4 servings.
Serves 4.
Abstinent Measuring
Each serving = 1 protein and 2 vegetables
For a change, try with 16 oz Shrimp or other Seafood instead of Chicken
*contribution from Area II Cookbook 2004

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