Gingered Chicken And Almond Stir-Fry

• 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

1. 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.
2. Stir to coat.
3. Refrigerate 30 minutes. Combine water and bouillon granules in small bowl.
4. Stir until dissolved.
5. Add 2 teaspoons cornstarch and ginger.
6. Stir.
7. Heat 2 tablespoons oil to 365u0b0 in electric skillet.
8. Add broccoli, onion, garlic and bell pepper.
9. Stir-fry until crisp-tender.
10. Remove from skillet to serving dish with slotted spoon.
11. Heat 2 tablespoons oil in same skillet at 365u0b0.
12. Add chicken mixture and crushed red pepper.
13. Stir-fry until chicken is no longer pink.
14. Return vegetables to skillet.
15. Add bouillon mixture.
16. Stir until thickened.
17. Stir in nuts.
18. Serve with rice.

soy sauce, cornstarch, chicken breasts, boiling water, instant chicken, ginger, oil, fresh broccoli flowerets, frozen chinese, onion, clove garlic, red bell pepper, red pepper, almonds, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38103 (may not work)