Chinese Almond Chicken Stir-Fry

• 3 tablespoons peanut oil
• 1/2 cup whole almonds
• 1 skinless, boneless chicken breast half, thinly sliced
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced mushrooms
• 1 cup sliced onion
• 1 cup sliced celery
• 1 cup chopped bok choy
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 1/4 cup cold water

1. Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
2. Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.

peanut oil, whole almonds, skinless, soy sauce, ground ginger, salt, ground black pepper, mushrooms, onion, celery, bok choy, chicken broth, cornstarch, cold water

Taken from www.allrecipes.com/recipe/229570/chinese-almond-chicken-stir-fry/ (may not work)