1/4 c. sliced almonds
1/3 c. butter
1 whole chicken breast, skinned, boned and cubed
1 pkg. frozen broccoli, cut into bite size pieces
2 tbsp. sliced, green onion
1 tbsp. plus 1 tsp. cornstarch
1 c. chicken broth
1/2 tsp. each of salt, garlic powder and ginger
1/2 c. water chestnuts
1 (16 oz.) can bean sprouts

In large skillet, brown almonds, stirring frequently remove and set aside. In same pan melt 1/2 the butter and add chicken, stir fry until chicken is almost cooked, remove from pan. Heat remaining butter, stir fry the broccoli until crisp, add scallions. Stir cornstarch into broth and add to skillet along with the seasonings. Stir until mixture is thickened.

Return chicken to skillet, add water chestnuts and sprouts. Heat thoroughly. Serve over rice, garnish with almonds and pass soy sauce.