What
you need,
1
lb. boneless skinless chicken breasts cut into bite sized pieces
Salt
and Pepper to taste
2
tbsp. vegetable oil or canola oil
1
small onion, thinly sliced
2
stalks celery, sliced
2
carrots, sliced
1
cup mushrooms, sliced
2
cups broccoli florets
1
can water chestnuts, drained and sliced in half
½
cup roasted, salted almonds
½
cup low sodium chicken broth, or water
1
tbsp. corn starch
2
tbsp. soy sauce
2
tbsp. oyster sauce
Cooked
white or brown rice, for serving
Dry
the chicken with a paper towel and season with salt and pepper.
In
a large non-stick skillet or wok, heat 1 tablespoon of the oil over medium high
heat. Add in the chopped chicken and cook until brown and crisp all over, about
5 minutes.
Remove
the cooked chicken from the pan and set aside.
Add
the remaining oil to the pan and add in the onion, celery and carrot. Cook for
about 3 minutes until just starting to soften. Add in the mushroom and cook for
another 2-3 minutes. Toss in the broccoli and the water chestnuts and cook
until all the veggies are tender but still crisp.
Stir
the chicken and almonds into the veggies.
In
a small bowl whisk together the chicken stock, cornstarch, soy sauce and oyster
sauce until combined.
Pour
the sauce over the stir fry and cook for about 2 minutes until the sauce
thickens and coats all the veggies.
Serve
hot over white or brown rice.
Jen of My Tiny Oven
