Chinese Chicken And Almond Spud Topping - cooking recipe

Ingredients

3 Tbsp. vegetable oil
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
1 large onion
1 large clove garlic, crushed
1 (10 oz.) pkg. frozen broccoli spears, thawed
2 1/4 c. chicken broth
1 1/2 tsp. vinegar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1/2 c. toasted slivered almonds
1/3 c. pimiento, chopped
6 large baked potatoes

Preparation

In large skillet, heat oil.
Saute chicken until cooked thoroughly.
Remove and reserve.
Add onion and garlic until transparent.
Add broccoli, broth and vinegar.
Mix cornstarch with soy sauce; stir into skillet.
Bring to a boil, stirring constantly.
Cook 1 minute.
Add chicken, almonds and pimiento.