Quick Almond Chicken Stir-Fry

• 1 cup whole unblanched almonds
• 1/4 cup canola oil
• 1 pound boneless skinless chicken breasts, cut into cubes
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons honey
• 1 teaspoon ground ginger
• 1 package (14 ounces) frozen sugar snap peas
• Hot cooked pasta or rice

1. In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink.
2. In a small bowl, combine the cornstarch, broth, soy sauce, honey and ginger until smooth; add to the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the peas; heat through. Serve with pasta.

almonds, canola oil, chicken breasts, cornstarch, chicken broth, soy sauce, honey, ground ginger, frozen sugar snap peas, pasta

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