2/3 c. julienne cut carrots
1 tbsp. vegetable oil
2/3 c. broccoli flowerettes
1/3 c. slivered almonds
3 tbsp. sliced scallions
2/3 c. chicken broth
2 tsp. cornstarch
1 tsp. lite soy sauce

In medium skillet, stir-fry carrots in oil 4 minutes. Add next 4 ingredients; stir-fry 4 minutes until crisp-tender. In small bowl, stir together remaining ingredients. Add to skillet; cook until thickened, stirring occasionally.