Makes 4 servings
|1/3||cup blanched whole almonds|
|1||pound boneless skinless chicken breasts or thighs|
|2||cloves garlic, minced|
|1||teaspoon minced fresh ginger|
|1/4||teaspoon red pepper flakes|
|3/4||cup chicken broth|
|1/4||cup soy sauce|
|4||large ribs bok choy (about 3/4 pound)|
|2||tablespoons peanut or vegetable oil, divided|
|2||medium carrots, thinly sliced|
|Chow mein noodles or hot cooked rice|
- Preheat oven to 350°F. Spread almonds on baking sheet. Toast 6 to 7 minutes or until golden brown, stirring once. Set aside.
- Cut chicken into 1-inch pieces. Toss chicken with garlic, ginger and red pepper flakes in medium bowl. Marinate chicken at room temperature 15 minutes.
- Blend chicken broth and soy sauce into cornstarch in small bowl until smooth.
- Cut bok choy stems into 1/2-inch pieces. Cut leaves crosswise into halves.
- Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink. Remove and set aside.
- Heat remaining 1 tablespoon oil in wok; add bok choy stems and carrots. Stir-fry 5 minutes or until vegetables are crisp-tender. Stir broth mixture and add to wok along with bok choy leaves. Stir-fry 1 minute or until sauce boils and thickens.
- Return chicken along with any accumulated juices to wok; heat through. Stir in almonds. Serve over chow mein noodles.
Check out more recipes for Chinese