Almond Chicken and Rice


  • 2 to 3 Chicken breasts, boned, skinned and cut into small thin strips
  • 2 tablespoons vegetable oil
  • 1 16-ounce can mixed Chinese vegetables, rinsed and drained
  • 1 cup thinly sliced celery
  • 1 8-ounce can pineapple tidbits in juice (drain; reserve juice)
  • 1 teaspoon garlic salt
  • 1 tablespoon cornstarch
  • 1 teaspoon Granulated sugar|Sugar
  • 1/3 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 cup almond#Sliced almonds|sliced almonds, toasted, divided
  • 3 cups hot cooked rice
  • 1/2 cup thinly sliced green onions


  1. Cook Chicken in oil in large skillet over medium heat until brown.
  2. Add Chinese vegetables, celery, salt and 1/3 cup reserved pineapple juice.
  3. Cover and cook 1 minute.
  4. Blend cornstarch, Granulated sugar|Sugar, broth and soy sauce.
  5. Stir into Chicken mixture and cook until thickened and clear, stirring, 2 to 3 minutes.
  6. Add pineapple and 1/4 cup almonds. Serve over hot rice.
  7. Sprinkle with onions and remaining 1/4 cup almonds.
This article uses material from the "Almond Chicken and Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License