Stir-Fried Chicken and Almonds

Ingredients

• 0.8 cup planters almonds sliced
• 2 stalks celery sliced
• 6 cups rice long-grain white hot cooked
• 2 Tbsp cornstarch 
• 2 cups chicken broth fat-free reduced-sodium
• 0.5 tsp ground ginger 
• 1 small onion thinly sliced
• 3 Tbsp planters peanut oil 
• 1 small bell pepper red cut into strips
• 1.5 lb chicken breasts boneless skinless cut into bite-size pieces
• 3 Tbsp lite soy sauce 

Equipment

• frying pan

Directions

1. Mix first 4 ingredients until blended.
2. Heat 2 Tbsp. oil in large skillet on medium-high heat.
3. Add vegetables; cook and stir until crisp-tender.
4. Remove from skillet; cover to keep warm.
5. Add remaining oil to same skillet.
6. Add chicken; cook and stir until chicken is done. Stir in broth mixture; cook until mixture boils and thickens, stirring occasionally.
7. Add vegetables and nuts; mix well.
8. Serve over the rice.