Gingered Chicken And Almond Stir-Fry

• 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

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

chicken broth, soy sauce, cornstarch, ground ginger, bok choy, green onions, chicken breasts, onion, broccoli flowerets, pods, green peppers, almonds, vegetable oil, rice, red pepper, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430960 (may not work)