Stir-Fried Chicken & Almond Skillet

• 2 Tbsp. cornstarch
• 1/2 tsp. ground ginger
• 3 Tbsp. lite soy sauce
• 2 cups fat-free reduced-sodium chicken broth
• 2 stalks celery, cut diagonally into slices
• 1 onion, cut into thin slices King Sooper's 1 lb For $0.99 thru 02/09
• 1 red pepper, cut into strips
• 3 Tbsp. PLANTERS Peanut Oil, divided
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 3/4 cup PLANTERS Slivered Almonds
• 6 cups hot cooked brown rice

1. Mix first 3 ingredients in medium bowl until blended.
2. Gradually stir in broth.
3. Cook and stir celery, onions and peppers in 2 Tbsp.
4. hot oil in large skillet on medium-high heat 5 min.
5. or until crisp-tender.
6. Remove from skillet; cover to keep warm.
7. Heat remaining oil in same skillet.
8. Add chicken; cook and stir 8 to 10 min.
9. or until done.
10. Stir in broth mixture; cook and stir 3 min.
11. or until mixture boils and thickens, stirring occasionally.
12. Add vegetables and nuts; mix well.
13. Serve over rice.

cornstarch, ground ginger, soy sauce, chicken broth, stalks celery, onion, red pepper, peanut oil, boneless skinless chicken breasts, hot cooked brown rice

Taken from www.kraftrecipes.com/recipes/stir-fried-chicken-almond-skillet-160047.aspx (may not work)