Almond Chicken

• 2 tablespoons vegetable oil
• 2 whole chicken breasts, skinned, boned and thinly sliced
• 1 - 8 ounce can sliced water chestnuts, drained.
• ½ cup slivered almonds
• 3 tablespoons soy sauce
• 1½ cups chicken broth or bouillon
• 4 tablespoons cornstarch
• ½ cup cold water

1. Preheat oil in Wok at 375°F/190.5°C. Add chicken and stir-fry until opaque (about 5 minutes).
2. Add water chestnuts, almonds, soy sauce and chicken broth to the Wok. Stir to blend, cover and cook for 1-½ minutes.
3. Combine cornstarch and water. Add to Wok and stir until thickened. Combine all ingredients. Reduce heat to warm for serving.

Serves 4.