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.