Almond Chicken

• 1/3 c. blanched whole almonds
• 1 lb. boneless chicken
• 2 cloves garlic, minced
• 1 tsp. minced fresh ginger
• 1/4 tsp. crushed red pepper flakes
• 3/4 c. chicken broth
• 1/4 c. soy sauce
• 4 tsp. cornstarch
• 4 large ribs Bok Choy
• 2 Tbsp. oil
• 2 medium carrots, thinly sliced
• chow mein noodles or cooked rice

1. Preheat oven to 350u0b0.
2. Spread almonds on baking sheet and roast for 6 to 7 minutes until golden brown, stirring once.
3. Cut chicken into 1-inch pieces.
4. Mix garlic, ginger and red pepper in a bowl; add chicken.
5. Let stand for 15 minutes.
6. Blend broth, soy sauce and cornstarch in a small bowl, mix until smooth.
7. Cut woody stems from Bok Choy leaves.
8. Slice stems into 1-inch pieces and tops crosswise into halves.
9. Heat wok or large skillet over medium heat.
10. Add 1 tablespoon oil and heat until hot, add chicken mixture.
11. Stir-fry for 3 minutes and remove.
12. Add 1 tablespoon oil to pan, then Bok Choy and carrots; stir-fry for 5 minutes.
13. Add broth mixture to wok along with Bok Choy.
14. Stir-fry 1 minute until thickens.
15. Return chicken and heat through.
16. Stir in almonds.
17. Serve over rice or noodles.
18. Makes 4 serving.

almonds, boneless chicken, garlic, fresh ginger, red pepper, chicken broth, soy sauce, cornstarch, oil, carrots, mein noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758135 (may not work)