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Almond Chicken Stir-Fry

1 cup whole unblanched almonds
1/4 cup vegetable oil
1 pound boneless skinless chicken breasts, cut into cubes
1 tablespoon cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon ground ginger
1 package (14 ounces) frozen sugar snap peas
Hot cooked pasta or rice

In a large skillet over medium heat, cook almonds in oil for 3
minutes. Add chicken; stir-fry until lightly browned. In a bowl,

Printed from tasteofhome.com Jul 20, 2008

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Almond Chicken Stir-Fry cont.

combine the cornstarch, broth, soy sauce, honey and ginger until
smooth; add to the chicken mixture. Bring to a boil; cook and stir
for 2 minutes or until thickened. Reduce heat. Stir in the peas; heat
through. Serve over pasta.

Yield: 4 servings.