Almond Chicken Stir-Fry

• 1-1/2 pounds boneless skinless chicken breast, cut into strips
• 3 tablespoons canola oil
• 1-1/2 cups fresh cauliflowerets
• 1-1/2 cups fresh broccoli florets
• 3/4 cup julienned carrots
• 1/2 cup chopped celery
• 1/4 cup chopped sweet red pepper
• 1 can (8 ounces) sliced water chestnuts, drained
• 3 cups chicken broth
• 3 tablespoons soy sauce
• 1/3 cup cornstarch
• 1/2 cup cold water
• Hot cooked rice, optional
• 1/3 to 1/2 cup slivered almonds, toasted

1. In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds.

chicken, canola oil, fresh cauliflowerets, fresh broccoli florets, carrots, celery, sweet red pepper, water chestnuts, chicken broth, soy sauce, cornstarch, cold water, rice, slivered almonds

Taken from www.tasteofhome.com/recipes/almond-chicken-stir-fry/ (may not work)