2 tbsp. slivered almonds
1 c. quick cooking rice
1 (7 1/2 oz.) can tomatoes, cut up
1 tsp. cornstarch
1/2 tsp. dried basil, crushed
Several dashes bottled hot pepper sauce
1 clove garlic, minced
1 med. green pepper, cut into 3/4 inch pieces
3 green onions, sliced into 1-inch lengths
1 tbsp. cooking oil
2 whole med. chicken breasts (about 1 1/2 lbs.), skinned, boned and cut into 1-inch pieces

Toast almonds; set aside. Cook rice according to package directions; keep warm. Combine tomatoes and liquid in can, cornstarch, basil, pepper sauce, 1/8 teaspoon pepper, 1/4 teaspoon salt, and set aside.

Spray a wok or large skillet with spray coating; preheat over high heat. Stir fry garlic 5 seconds. Add green pepper and onions, stir fry 1 1/2 minutes, remove from wok. Add oil to wok; stir fry chicken 3-4 minutes. Push up sides of wok. Add sauce. Cook; stir until thickened and bubbly. Cook; stir 2 minutes more. Return vegetables to wok; heat through. Serve over rice, sprinkle with nuts. 4 servings, 300 calories.