#216 – Almond Chicken Stir-Fry & Toffee Nut Bars

Almond Chicken Stir-Fry

• 1 cup whole unbalanced almonds
• 1/4 cup vegetable oil
• 1 lb. boneless, skinless chicken breasts, cut into cubes
• 1 Tbsp. cornstarch
• 1/2 cup chicken broth
• 3 Tbsp. soy sauce
• 2 tsp. honey
• 1 tsp. ground ginger
• 1 (14 oz.) package frozen sugar snap peas

In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; stir fry until lightly browned. In a bowl, combine cornstarch, broth, soy sauce, honey, and ginger until smooth then add the liquid mixture to the chicken and almonds. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in peas and heat through. Serve over rice or pasta.

Toffee Nut Bars

Bottom Layer:

• 1/2 cup shortening
• 1/2 cup brown sugar
• 1 cup flour

Mix and press into a 9 x 13 pan. Bake at 350 degrees for 10 minutes. Remove from oven. Spread with topping.

Topping:

• 2 eggs, well beaten
• 1 cup brown sugar
• 1 tsp. vanilla
• 2 Tbsp. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• Mix and add:
• 1 cup flaked coconut
• 1 cup chopped nuts

Pour topping over crust and bake for 25 minutes