Gingered Chicken And Almond Stir-Fry - cooking recipe

Ingredients

2 c. chicken broth (canned)
4 Tbsp. soy sauce
4 Tbsp. cornstarch
1/2 tsp. ground ginger
bok choy, diagonally cut
green onions, chopped
chicken breasts, boned, skinned and sliced thin in strips (may substitute shrimp)
onion, sliced
broccoli flowerets
pea pods
green peppers (red and yellow optional)
almonds, sliced
4 Tbsp. vegetable oil
rice
dash of crushed red pepper
sliced mushrooms

Preparation

Combine 2 tablespoon soy sauce and 2 tablespoons cornstarch with chicken in a bowl.
Stir and refrigerate.
Combine broth, 2 tablespoons soy sauce, 2 tablespoons cornstarch and ginger in a bowl; set aside.
Stir-fry vegetables in 2 tablespoons oil until tender-crisp.
Remove to strainer.
Add 2 tablespoons oil and crushed red pepper to skillet and stir-fry chicken until no longer pink.
Stir in broth mixture; cook until it thickens and begins to boil.
Stir in vegetables and almonds.
Serve over rice.