This delectable almond chicken recipe is prepared Asian style and served in tortilla cups. They make a fantastic and popular appetizer, or you can serve for dinner as a hot baked entrée, as well. Either way, your guests will be delighted!
Ingredients:
- 1 tablespoon vegetable oil
- ½ cup chopped red bell pepper
- ½ cup chopped onion
- 2 cups chopped cooked chicken
- 2/3 cup sweet-and-sour sauce
- ½ cup chopped almonds
- 2 tablespoons soy sauce
- 6 (6- to 7-inch) flour tortillas
Directions:
- Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add red bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
- Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
- Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
- Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving. Makes 12 servings.
Nutrition per Serving:
(Serving size = ½ almond chicken cup)
- Calories = 157
- Total fat = 7 g
- Saturated fat = 1 g
- Carbohydrate = 14 g
- Protein = 9 g
- Fiber = 1 g
- Cholesterol = 19 mg
- Sodium = 308 mg
Dietary Exchanges:
- Starch = 1
- Meat = 1
- Fat = ½
Source: www.diabeticcooking.com
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