Ingredients:
2 tablespoons vegetable oil or 2 tablespoons sesame oil
4 boneless skinless chicken breast halves, cut into thin strips
1 (2 1/4 ounce) packages sliced almonds
1 (16 ounce) packages frozen broccoli carrots and water chestnut mix
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/2 cup soy sauce
1/3 cup pineapple juice
hot cooked rice
Directions:
Heat oil in a wok on medium-high.
Add chicken and almonds; stir-fry 2 minutes.
Add frozen vegetables, cover and cook 4 minutes, stirring once.
Combine cornstarch and next 4 ingredients; add to wok.
Cook, stirring constantly, 2 to 3 minutes or until mixture thickens.
Serve over rice.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.