1 1/2 lbs. boneless chicken breast
1/2 c. chicken broth or bouillon
3 tbsp. soy sauce
4 tbsp. cornstarch
2 tbsp. cooking oil
4 tbsp. butter
1/4 c. sliced almonds, thin
1 c. sliced green onions
1 head broccoli, cut up into florets
2 c. sliced fresh mushrooms
Hot cooked rice

Clean and cut chicken into 1 inch strips. Stir chicken broth and soy sauce into cornstarch; set aside. In wok or electric skillet heat 2 tablespoons of butter to 350 degrees; stir fry almonds about 1 minute or until just turning brown. Remove and set aside. Add cooking oil and chicken and stir fry 3-4 minutes until done. Remove; set aside. Add more oil, if necessary, and stir fry green onions and broccoli 1-2 minutes. Cover and cook 1-2 minutes longer; remove and set aside. Melt 2 tablespoons of butter, add mushrooms and stir fry 1 minute. Cover and cook 1-2 minutes. Stir broth mixture and add to mushrooms. Cook and stir until bubbly (30 seconds). Stir in chicken and vegetables. Cover and cook 1 minute. Stir in almonds. Serve over hot rice. Serves 4-5.