Chinese Almond Chicken Stir-Fry

Ingredients

• 1 cup bok choy chopped
• 1 cup celery sliced
• 1  chicken breast half boneless skinless thinly sliced
• 0.8 cup chicken broth 
• 1 tablespoon cornstarch 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper black
• 1 cup mushrooms sliced
• 1 cup onion sliced
• 3 tablespoons vegetable oil; peanut oil preferred 
• 0.5 teaspoon salt 
• 2 tablespoons soya sauce 
• 0.3 cup water cold
• 0.5 cup almonds whole

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes.
2. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes.
3. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes.
4. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes.
5. Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes.
6. Sprinkle with almonds to serve.