2 boneless breasts, cut in strips
1 1/2 c. carrots, thinly sliced
1 c. whole almonds
1 med. onion, cut in strips
5 tbsp. soy sauce
2 tsp. cornstarch
2 tsp. bouillon
2 c. boiling water

Mix bouillon with boiling water. Mix cornstarch with soy sauce. Add chicken strips and let soak 15 minutes. In hot pan, stir fry the chicken for 4 minutes. Add water with bouillon as the soy sauce mixture thickens. Remove chicken from the pan.

Add 1 cup bouillon mixture to the pan. Stir fry carrots and onions for 2 minutes. Add almonds. Stir fry another 2 minutes. Add chicken and reheat. Serve over rice.