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| 1 Tasse | celery chopped |
| 1 Tasse | onion chopped |
| 1 x ca. 450 g | Boneless; skinless chicken breasts, cut in 1/2" cubes |
| 1/2 Packung | (10 oz.) frozen peas; thawed |
| 1 Dose | (8oz.) sliced water chestnuts; drained |
| 1/2 | A red bell pepper; seeded and cut in 1/2" pieces |
| 1 Tasse | water |
| 2 Teelöffel | Chicken bouillon granules |
| 3 Esslöffel | soy sauce Low-sodium |
| 1 Teelöffel | sesame oil |
| 2 Esslöffel | Cornstarch dissolved in 1/2 cup cold water |
| 1/4 | Cup; slivered, toasted almonds |
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This recipe is quick to put together, as well as low-fat and tasty. It is similar to the Chicken Almond Ding you get at the take-outs.
In a large heavy skillet sprayed with Pam, stir fry celery and onion over medium heat until crisp-tender. Remove from skillet. Re-spray, and brown chicken over high heat, stirring constantly. Return celery and onions to skillet. Add peas, water chestnuts, red pepper, water, bouillon, soy sauce and sesame oil. Simmer 3 minutes. Stir in cornstarch mix and cook until thickened. Garnish with almonds. Serve over rice. Serves 5. 202 calories, 25% from fat.
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