2 tbsp. vegetable oil
4 chicken breast halves, skinned, boned & cut in strips
1 (2.25 oz.) pkg. sliced almonds (3/4 c.)
1 (16 oz.) pkg. frozen broccoli, baby carrots & water chestnuts
1/4 c. soy sauce
3 tbsp. pineapple juice
1 1/2 tsp. cornstarch
Hot cooked rice

Pour oil into wok or skillet, coating bottom and sides; heat to medium high (325 degrees) for 2 minutes. Add chicken and almonds; stir fry 2 minutes. Add vegetables; cover and cook 4 minutes, stirring occasionally. Combine soy sauce, pineapple juice and cornstarch; add to vegetables and cook 2 minutes or until thickened. Serve over rice. 4 servings.