Ingredients

• 1-1/2 pounds boneless skinless chicken breast, cut into strips
• 3 tablespoons canola oil
• 1-1/2 cups fresh cauliflowerets
• 1-1/2 cups fresh broccoli florets
• 3/4 cup julienned carrots
• 1/2 cup chopped celery
• 1/4 cup chopped sweet red pepper
• 1 can (8 ounces) sliced water chestnuts, drained
• 3 cups chicken broth
• 3 tablespoons soy sauce
• 1/3 cup cornstarch
• 1/2 cup cold water
• Hot cooked rice, optional
• 1/3 to 1/2 cup slivered almonds, toasted

Directions

• In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds. Yield: 6 servings.