1/4 c. sliced almonds
1/2 c. butter or half olive oil/half butter
2 whole chicken breasts, skinned, boned and cubed
1 pkg. (10 oz.) broccoli florets, cut into bite-sized pieces
4 cloves garlic, peeled and thinly sliced
2 tbsp. sliced green onions
1 tbsp. plus 1 tsp. cornstarch
1 c. chicken broth
1/2 tsp. each salt, garlic powder and ginger
1/2 c. sliced water chestnuts
1 can (16 oz.) bean sprouts
Hot cooked rice
Soy sauce
hot red pepper flakes (optional)

In large skillet toast almonds, stirring often. Remove and set aside. In same skillet heat 1/4 cup butter/olive oil combination. Add chicken cubes and sauté, stirring constantly until the chicken becomes opaque and is nearly done.

Remove from pan and heat remaining butter/oil. Stir and fry broccoli until tender-crisp. Add onions, sliced garlic and stir-fry lightly. Add a pinch of red pepper flakes, if desired. Remove from pan and add to chicken.

Combine cornstarch and chicken broth, stirring until dissolved. Heat in skillet over high heat, stirring until thickened, about 5-10 minutes. Add salt, to taste, garlic powder and ginger. Stir in water chestnuts, bean sprouts and chicken mixture; simmer until heated through and serve over rice, with soy sauce as desired.