ALMOND CHICKEN VEGETABLE STIR FRY

Steps:

• Measure and prepare all ingredients prior to beginning to cook.
• Slice chicken breasts into bite-size pieces, set aside.
• Drain bamboo shoots.
• Cut celery on the bias.
• Slice mushrooms.
• Cut onion into 8ths- separate pieces.
• Mince fresh ginger root and garlic together, set aside.
• At about 350F, toast almonds for about 2 minutes.
• Set aside.
• Stir together the broth & soy sauce.
• In a separate bowl, stir together the water and corn starch.
• At medium high heat, heat oil and salt in wok until hot.
• Add salt, stir to dissolve.
• Stir in garlic and ginger, cook about 10 seconds.
• If you scorch these, turn off heat, dump and re-do this step.
• Add chicken.
• Cook and stir until almost done, about 5 minutes.
• Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
• Cook and stir another minute.
• Add bamboo shoots.
• Stir in broth mixture, cover and reduce heat.
• Simmer about 3-5 minutes, or until vegetables are done.
• Stir in water-cornstarch mixture, heat until thickened.
• Top with toasted almonds, serve over rice.