1 clove garlic, cut in half
4 tbsp. almonds (sliced, blanched)
3 tbsp. vegetable oil
1 lb. boneless, skinless, chicken (cut into bite-size pieces)
1 (6 oz.) can sliced water chestnuts
4 oz. sliced mushrooms
4 green onions, quartered & cut lengthwise
2 stalks bok choy, diced
1 sm. green or red bell pepper, sliced
2 stalks celery, diced
2 oz. snow peas
1 carrot, sliced lengthwise, thin strips
1 c. Mung Bean Sprouts

SAUCE:

1 tbsp. cornstarch
3/4 c. water
2 tbsp. soy sauce

Cook almonds and garlic in oil until golden. Remove and discard garlic, remove almonds, set aside.

Add chicken to oil, cook, stirring constantly until meat is no longer pink (1 to 2 minutes). Add vegetables to chicken, stir fry 2 to 4 minutes. Add 3 tablespoons water, continue cooking and stirring 2 to 3 minutes. Return almonds to pan. Stir reserved sauce again. Add to pan, lower heat to simmer, stir until slightly thickened. Serve over cooked rice or noodles. Makes 4 to 6 servings. NOTE: For more sauce, double ingredients for sauce.