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Chicken, Turkey, Duck, etcChicken Recipes pg 1 >  Almond Chicken And Rice



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Yield: Makes 6 servings.


    • 2 to 3 chicken breasts, boned, skinned and cut into small thin strips
    • 2 tablespoons vegetable oil
    • 1 16-ounce can mixed Chinese vegetables, rinsed and drained
    • 1 cup thinly sliced celery
    • 1 8-ounce can pineapple tidbits in juice (drain; reserve juice)
    • 1 teaspoon garlic salt
    • 1 tablespoon cornstarch
    • 1 teaspoon sugar
    • 1/3 cup chicken broth
    • 2 tablespoons soy sauce
    • 1/2 cup sliced almonds, toasted, divided
    • 3 cups hot cooked rice
    • 1/2 cup thinly sliced green onions


Cook chicken in oil in large skillet over medium heat until brown. Add Chinese vegetables, celery, salt and 1/3 cup reserved pineapple juice. Cover and cook 1 minute. 
Blend cornstarch, sugar, broth and soy sauce. Stir into chicken mixture and cook until thickened and clear, stirring, 2 to 3 minutes. Add pineapple and 1/4 cup almonds. Serve over hot rice. Sprinkle with onions and remaining 1/4 cup almonds.

    Nutrition Facts
    Calories 348   
    Total Fat 11g 
    Cholesterol 49mg 
    Sodium 960mg 
    Total Carbohydrate 38g 
    Dietary Fiber 3g 
    Protein 24g

USA Rice Federation (


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