2 whole chicken breasts, sliced
1 carrot, thinly sliced
1/2 c. frozen peas
1/2 pkg. frozen pea pods
1/2 can pineapple chunks
1/2 onion, cut in 1 inch chunks
2 tbsp. sliced almonds
1 tbsp. cornstarch
3 tbsp. cooking wine
1 tbsp. soy sauce
1 tbsp. chicken bouillon
2-3 tsp. ground ginger

Mix cornstarch, wine, soy sauce, and bouillon with approximately 1/4 cup water in jar; shake well. Heat oil in wok; add ginger to hot boil. Stir-fry chicken until no longer pink. Add carrots and onions; stir-fry 1 minute. Add pea pods and peas; stir-fry 30 seconds. Add pineapple and almonds; stir-fry 30 seconds. Mix well. Add cornstarch mixture and heat thoroughly. Serve over rice. Serves 4.