5 Servings


 1  c  Chopped celery 
 1  c  Chopped onion 
 1  lb  Boneless; skinless chicken breasts, cut in 1/2" cubes 
 1/2  pk  (10 oz.) frozen peas; thawed 
 1  cn  (8oz.) sliced water chestnuts; drained 
 1/2   A bell green pepper; seeded and cut in 1/2" pieces 
 1  c  water 
 2  ts  Chicken bouillon granules 
 3  tb  Low sodium soy sauce 
 1  ts  Sesame oil 
 2  tb  cornstach dissolved in 1/2 cup cold water 
 1/4  c  slivered, toasted almonds 

Preparation for Low Fat and Healthy Chicken almond stir fry Recipe:

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.

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