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Almond Chicken Stir-Fry Sauce

1. To make sauce, place soy sauce, stock, cornstarch, sherry, dates, and pepper into the Vitamix container in the order […]

Yield:

4 Servings

Difficulty:

Advanced

Total Time:

55 Minutes

Size:

2.0 Litre Container

Bowl of Almond Chicken Stir Fry, portion served in bowl with rice and portion left in sauce pan with sauce in a jug on the side made in Vitamix blender

INGREDIENTS

¼ cup (60 ml) light soy sauce
1½ cup (360 ml) vegetable stock, or chicken stock
2 Tablespoons (16 g) cornstarch
1 Tablespoon (15 ml) cooking sherry
1 date pitted, or 1 teaspoon honey, optional
1 pinch ground white pepper

DIRECTIONS

1. To make sauce, place soy sauce, stock, cornstarch, sherry, dates, and pepper into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase its highest speed.
3. Blend for 10 seconds or until well blended. Set aside.
4. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
5. Add broccoli florets, and stir-fry for approximately 3 minutes.
6. Add remaining vegetables and almonds and cook until crisp tender.
7. Pour sauce over stir-fry and cook until thickened.

Chef's Notes

Serve over brown rice or your favourite noodles.

Nutrition Information

Serving Size 1 serving (394 g)
Amount Per Servings
Calories 330
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 55 mg
Sodium 870 mg
Total Carbohydrate 20 g
Dietary Fiber 6 g
Sugars 8 g
Protein 26 g

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