ALMOND CHICKEN

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

Preheat oil in electric wok at 375 degrees F. Add chicken and stir-fry until opaque (about 5 minutes).

Add water chestnuts, almonds, soy sauce and chicken broth to the Wok. Stir to blend, cover and cook for 1 1/2 minutes.

Combine cornstarch and water. Add to Wok and stir until thickened. Combine all ingredients. Reduce heat to warm for serving.

Servings: 4
Source: West Bend