Stir-Fried Chicken and Almonds

• 2 cups fat-free reduced-sodium chicken broth
• 3 Tbsp. lite soy sauce
• 2 Tbsp. cornstarch
• 1/2 tsp. ground ginger
• 3 Tbsp. PLANTERS Peanut Oil
• 2 stalks celery, sliced diagonally
• 1 small onion, thinly sliced
• 1 small red pepper, cut into strips
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 3/4 cup PLANTERS Sliced Almonds
• 6 cups hot cooked long-grain white rice

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

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

Taken from www.kraftrecipes.com/recipes/stir-fried-chicken-almonds-53954.aspx (may not work)