Lemon Chicken & Almonds Skillet with Rice

By lknowles

Accuchef:

(I used white sweet onion instead of green onion)

Ingredients

• 1 1/2 Lbs Chicken Breast (Boneless), Cut Into 1/4" Strips
• 1 Tablespoon Vegetable Oil (divided)
• 1 Clove Garlic, Minced
• 2 Tablespoons Flour
• 1 Cup Chicken Broth
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Sugar
• 1 Teaspoon Lemon Peel, Grated
• 1/2 Teaspoons Dill
• 1/3 Cups Almonds, Toasted, Sliced
• 2 Tablespoons Green Onion, Sliced
• 4 Cups Rice, Cooked

Preparation

Step 1

In a large heavy skillet (or wok) over medium heat, add 1/3 of the oil. Add the chicken and garlic and cook until chicken is no longer pink. Set aside. In the same skillet, add the remainder of the oil. Stir in the flour, then mix in the chicken broth. Heat mixture to boiling, stirring constantly. Remove from heat; stir in the lemon juice, sugar, lemon peel and dill. Mix in the chicken and almonds and sprinkle with onion. Serve over rice.

Per Serving: 690 Cal (17% from Fat, 31% from Protein, 52% from Carb); 53 g Protein; 13 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 88 g Carb; 3 g Fiber; 73 mg Calcium; 6 mg Iron; 514 mg Sodium; 99 mg Cholesterol