3/4 c. cold water
3 tbsp. frozen fruit juice concentrate (orange, apple, or pineapple-unsweetened)
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 to 1/4 tsp. ground red pepper
1/4 c. sliced or slivered almond
1 tbsp. cooking oil
2 med. green, red, orange, and yellow sweet peppers, cut into 2 inch strips
2 med. pears, thinly sliced
12 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces
Hot cooked brown rice

Soak mushrooms in warm water for 30 minutes. Drain and squeeze mushrooms, thinly slice. Discard stems. For sauce, combine cold water, juice concentrate, 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.

Serves 4.