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

hosted by Laverne Diede & Rhonda Fitterer

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.


  • 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


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