2 Tbsp. sesame oil
4 boneless, skinless chicken breasts, cut into thin strips
1 (2.25 oz.) pkg. sliced almonds
1 (16 oz.) pkg. frozen broccoli, carrots and water chestnuts
1 Tbsp. cornstarch
1 Tbsp. brown sugar
½ tsp. ground ginger
1/3 c. soy sauce
½ c. pineapple juice
Hot cooked rice
1. Pour oil around top inner rim of preheated wok, coating sides or in a large non stick skillet. Heat briefly at med-high heat. Add chicken and almonds; cook 2 minutes; stirring constantly. Add veggies; cover and cook 4 minutes, stirring once.
2. Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until thickened. Serve over rice.
Yield: 4 servings