6 dried mushrooms
3/4 c. cold water
3 tbsp. frozen fruit juice concentrate (orange, apple, or pineapple)
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
12 oz. skinless, boneless, chicken breast halves or turkey breast steaks
1/4 tsp. ground cinnamon
1/8 to 1/4 tsp. ground red pepper
1/4 c. sliced or slivered almonds
1 tbsp. cooking oil
2 med. green, red, orange, or yellow sweet pepper, cut into thin 2-inch strips
2 med. pears thinly sliced 1 inch

Soak mushrooms in warm water for 30 minutes; drain and squeeze mushrooms. Thinly slice; discard stems. Combine cold water, juice, soy sauce, cornstarch, ginger, cinnamon and ground red pepper; set aside.

Preheat a wok. Over medium-high heat stir-fry almonds 1 minute to toast; remove. Add oil; stir-fry mushrooms, peppers, and pears until crisp-tender; remove. Add poultry; stir-fry 3 minutes or until tender. Push to side.

Stir sauce. Add to center; cook and stir until thickened. Cook for 1 minute more; stir in pear mixture and poultry. Heat through. Stir in almonds; serve over rice.