2 c. College Inn chicken broth
3 tbsp. soy sauce
2 tbsp. cornstarch
1/2 tsp. ground ginger
1 c. celery, diagonally sliced
3/4 c. onions, thinly sliced
3/4 c. red pepper strips, cut in 1 inch pieces
3 tbsp. oil
1 1/2 lbs. boneless chicken breasts, cut in 1 inch cubes
3/4 c. almonds, sliced
Hot cooked rice

In small bowl, combine broth, sauce, cornstarch and ginger. Set aside. In large skillet and medium heat, stir-fry vegetables in hot oil until tender crisp. Remove from skillet. Add cubed cut up chicken. Cook until no longer pink. Stir in broth mixture; cook and stir until mixture thickens and begins to boil. Stir in vegetables and almonds. Serve over rice. Preparation Time: 35 minutes.