2 whole raw chicken breasts, skinned & thinly sliced
2 tbsp. oil
2-3 c. broccoli flowerettes
Carrots, thinly sliced
1 (8 oz.) can sliced water chestnuts
1 (10 1/2 oz.) can chicken broth
2 tbsp. soy sauce
1 tsp. sugar
2 tbsp. cornstarch
1/4 c. cold water
1/4-1/2 c. toasted almond slivers

Preheat oil. Add chicken and saute for 2-3 minutes. Add veggies and cook 5 minutes. Then add water chestnuts, chicken broth and soy sauce. Cover pan and cook 5 minutes.

Blend sugar, cornstarch and cold water. Pour over chicken and cook until thick, stirring constantly. Garnish with toasted almonds when ready to eat. Serve over rice. Approximately 4 servings.