Gingered Chicken And Almond Stir-Fry - cooking recipe

Ingredients

5 tsp. soy sauce
3 tsp. cornstarch
2 whole chicken breasts
1 c. boiling water
1 tsp. instant chicken bouillon
1/2 tsp. ginger
1/4 c. oil
2 c. fresh broccoli flowerets
1 (6 oz.) pkg. frozen Chinese pea pods, thawed
1 medium onion, chopped
1 clove garlic, minced
1/2 red bell pepper, cut in strips
1/4 tsp. dried crushed red pepper
1/2 c. sliced almonds
hot cooked rice

Preparation

Combine soy sauce and 1 teaspoon cornstarch in medium bowl. Cut boneless, skinless chicken breasts into 1/4 x 1/4 x 2-inch strips and add to sauce.
Stir to coat.
Refrigerate 30 minutes. Combine water and bouillon granules in small bowl.
Stir until dissolved.
Add 2 teaspoons cornstarch and ginger.
Stir.
Heat 2 tablespoons oil to 365\u00b0 in electric skillet.
Add broccoli, onion, garlic and bell pepper.
Stir-fry until crisp-tender.
Remove from skillet to serving dish with slotted spoon.
Heat 2 tablespoons oil in same skillet at 365\u00b0.
Add chicken mixture and crushed red pepper.
Stir-fry until chicken is no longer pink.
Return vegetables to skillet.
Add bouillon mixture.
Stir until thickened.
Stir in nuts.
Serve with rice.