3/4 lb. boneless chicken breasts, cut into strips
1 tbsp. oil
2 c. water
1 tbsp. cornstarch
1 pkg. frozen stir fry vegetables
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon leaves
1 chicken bouillon cube
1 1/2 c. minute rice or minute premium long grain rice
3 tbsp. sliced almonds

Cook and stir chicken in hot oil until lightly browned. Mix water and cornstarch; stir into chicken. Add vegetables, seasonings and bouillon cube. Cook and stir mixture until it thickens and comes to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork and sprinkle with almonds.