Chicken-Almond Stir-Fry - cooking recipe

Ingredients

2 Tbsp. sesame or vegetable oil
4 skinned and boned chicken breast halves, cut into thin strips
1 (2.25 oz.) pkg. sliced almonds
1 (16 oz.) pkg. frozen broccoli, carrots and water chestnuts
1 Tbsp. cornstarch
1 Tbsp. brown sugar
1/2 tsp. ground ginger
1/2 c. soy sauce
1/3 c. pineapple juice
hot, cooked rice

Preparation

Pour oil around top of a preheated wok, coating sides, or in a large, nonstick skillet. Heat briefly at medium-high (375\u00b0). Add chicken and almonds; cook 2 minutes, stirring constantly. Add frozen vegetables; cover and cook 4 minutes, stirring once. Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice. Makes 4 servings.