Recipe - Low Fat Chicken Almond Stir Fry

1 cup Chopped celery
1 cup Chopped onion
1 pound Boneless; skinless chicken
breasts, cut in 1/2" cubes
One half pack (10 oz.) frozen peas; thawed
1 cn (8oz.) cut or sliced up water
chestnuts; drained
One half A red bell pepper; seeded
and cut in 1/2" pieces
1 cup Water
2 teaspoon Chicken bouillon granules
3 tablespoon Low sodium soy sauce
1 teaspoon Sesame oil
2 tablespoon Cornstarch dissolved in 1/2
cup cold water
One fourth Cup; slivered, toasted
almonds

This recipe is quick to put together, as well as lowfat and tasty. It is
similar to the Chicken Almond Ding you get at the takeouts.

In a large heavy skillet sprayed with Pam, stir fry celery and onion over
medium heat until crisptender. Remove from skillet. Respray, 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.

Posted to brandnamerecipes by Jim & Marguerite Sequin
sequinjm@internet95.com on Apr 29, 1998