1 c. sliced almonds
3 tbsp. oil
2 c. chicken breasts, chopped
1/2 c. chopped green onion
1/4 c. soy sauce
4 tbsp. sugar
1 tsp. ginger
2 tbsp. cornstarch
1 sm. can sliced mushrooms
1 sm. pkg. frozen Chinese vegetables
Salt and pepper to taste

In ELECTRIC skillet, add oil, almond, and chicken. Cook until chicken loses pink color. Dissolve sugar, ginger, and cornstarch in the soy sauce. Place slightly thawed vegetables in the skillet; break apart. Add the soy sauce mixture and the mushrooms. Let cook 10-15 minutes. Serve over hot rice.