1 1/2 lbs. chicken breasts, skinned and boned
1/3 c. chicken broth
2 tbsp. soy sauce
4 tsp. cornstarch
2 tbsp. cooking oil
1/4 c. sliced almonds
6 green onions, bias sliced
1 (6 oz.) pkg. pea pods
2 c. sliced mushrooms

Cut all vegetables and chicken into 1 inch pieces. Cook in wok in oil; one vegetable at a time, do chicken last. Add all cooked vegetables and almonds to chicken. Add soy sauce. Mix and cook until clear.