A hearty dinner ready in just 25 minutes! Enjoy this filling recipe featuring chicken, fish, veggies and almonds that's served over rice.
Chicken Almond Ding
- Prep Time 25 min
- Total 25 min
- Ingredients 15
- Servings 4
Ingredients
- 4 cups cooked rice (cooked as directed on package)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt, if desired
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1/2 cup slivered almonds
- 4 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
- 1 medium red bell pepper, cut into 3/4-inch pieces
- 1 cup fresh pea pods, trimmed, cut diagonally in half
- 1 (8-oz.) can sliced water chestnuts, drained
- 2 cups chopped Chinese (napa) cabbage
Instructions
-
Step1In small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt; mix well. Set aside.
-
Step2Heat oil in large skillet or wok over medium-high heat until hot. Add garlic, almonds and chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink and almonds are golden brown.
-
Step3Add bell pepper; cook and stir 2 to 3 minutes. Add pea pods and water chestnuts; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cabbage and cornstarch mixture; cook and stir until sauce is thickened and bubbly. Serve over rice.
Nutrition
560
Calories
15g
Total Fat
37g
Protein
68g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 560
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 70mg
- 23%
- Sodium
- 940mg
- 39%
- Total Carbohydrate
- 68g
- 23%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 6g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 110%
- 110%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
4 Starch; 4 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 Fat;Tips from the
Pillsbury Kitchens
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