Ingredients: 1/3cup blanched whole almonds
1pound boneless skinless chicken breasts or thighs
2cloves garlic, minced
1teaspoon minced fresh ginger
1/4teaspoon red pepper flakes
3/4cup chicken broth
1/4cup soy sauce
4teaspoons cornstarch
4large ribs bok choy (about 3/4 pound)
2tablespoons peanut or vegetable oil, divided
2medium carrots, thinly sliced
Chow mein noodles or hot cooked rice
Preparation: 1.Preheat oven to 350°F. Spread almonds on baking sheet. Toast 6 to 7 minutes or until golden brown, stirring once. Set aside.
2.Cut chicken into 1-inch pieces. Toss chicken with garlic, ginger and red pepper flakes in medium bowl. Marinate chicken at room temperature 15 minutes.
3.Blend chicken broth and soy sauce into cornstarch in small bowl until smooth.
4.Cut bok choy stems into 1/2-inch pieces. Cut leaves crosswise into halves.
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 and set aside.
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 almonds. Serve over chow mein noodles.
