Meal Idea Monday

Chicken Almond Stir-Fry

2 tbs. vegetable or sesame oil
4 skinned and boned chicken breast halves, cut into thin strips
1 (2.25 oz.) package sliced almonds
1 (16oz.) package frozen broccoli, carrots, and water chestnuts
1 tbs. cornstarch
1 tbs. brown sugar
1/2 tsp. ground ginger
1/2 cup soy sauce
1/3 cup pineapple juice
Hot Cooked Rice

Pour oil around top of preheated wok, coating sides, or in a large nonstick skillet. Heat briefly at medium-high heat. Add chicken and almonds; stir-fry 2 minutes. Add frozen vegetables; cover and cook 4 minutes, stirring once.
Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice.

This is super yummy...and my kids even love it! I marinade my chicken in a little soy sauce before cooking, to add some extra flavor. It's really easy too.