ALMOND CHICKEN

Bahan-bahan

⅓ cup blanched whole almonds

1 pound boneless skinless chicken breasts or thighs

2 cloves garlic, minced

1 teaspoon minced fresh ginger

¼ teaspoon crushed red pepper flakes

¾ cup chicken broth

¼ cup soy sauce

4 teaspoons cornstarch

4 large ribs bok choy (or any other veggie) (about ¾ pound)

2 tablespoons peanut or vegetable oil, divided

2 medium carrots, thinly sliced

Chow mein noodles or hot cooked white rice

Petunjuk

¼ cup soy sauce golden brown, stirring once. Set aside.

leaves crosswise into halves. and reserve.

almonds. Serve over chow mein noodles.

1. Preheat oven to 350°F. Spread almonds on baking sheet. Toast 6 to 7 minutes until

2. Cut chicken into 1-inch pieces. Toss chicken with garlic, ginger and crushed red pepper in medium bowl. Marinate chicken at room temperature 15 minutes.

3. Blend broth and soy sauce into cornstarch in small bowl until smooth.

4. Cut woody stems from bok choy leaves; slice stems into ½-inch pieces. Cut tops of

5. 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

6. 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.

7. Return chicken along with any accumulated juices to wok; heat through. Stir in

Makes 4 servings