5 tbsp. Crisco oil (divided)
5 tsp. soy sauce (divided)
3 tsp. cornstarch (divided)
2 whole boneless chicken breasts, skinned - cut into 1 inch pieces
1/2 c. chicken broth (can use instant granules to make this)
1/2 tsp. ground ginger
1/2 tsp. dried red pepper
1/2 c. sliced almonds
Cut into 1 inch pieces: 1 med. onion, 1/2 lb. broccoli, 1 red bell pepper
Cooked rice for 4 servings

Mix 1 tablespoon Crisco oil, 2 teaspoon soy sauce, 1 teaspoon cornstarch in a bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes.

Meanwhile, mix chicken broth, ginger, 3 teaspoons soy sauce and 2 teaspoons cornstarch - set aside.

Heat remaining Crisco oil in wok or large skillet. Stir fry chicken mixture and dried red pepper over medium high heat - until chicken is no longer pink. Remove. Stir fry onion and bell pepper until onion is tender.

Add broccoli, stir fry until tender. Add chicken broth and chicken. Cook, stirring constantly until thickened. Stir in nuts. Serve with rice. 4 servings.