If you are a lover of Chinese food I think you will find this recipe comparable to your favorite Chinese restaurant. Every time I prepare Chicken Stir Fry I receive many compliments from family and friends. Hope you enjoy it as much as we have.
2 Tbsp. vegetable oil
3 skinned and boned chicken breast, cut into thin strips
1 (16-ounce) package frozen Japanese stir fry vegetables
1 (8-ounce) can sliced water chestnuts, drained
1 medium onion quartered and sliced large
1 (2.25-ounce) package sliced almonds
2 Tbsp. cornstarch
2 Tbsp. brown sugar
½ tsp. ground ginger
1 cup light soy sauce
2/3 cup pineapple juice
Hot cooked rice
Over medium high heat add oil to a large nonstick skillet. Add chicken; stir-fry 3-4 minutes. Add frozen vegetables, water chestnuts, sliced onion and sliced almonds; cover and cook 5 minutes, stirring a few times.
Combine cornstarch and next four ingredients in a bowl. Wisk until well incorporated. Add to stir fry; stirring constantly 2-3 minutes until sauce thickens. Serve over rice. Serves: 4