| 1 1/2 lbs | Boneless, skinless chicken breasts cut into strips |
| 3 tablespoons | Canola oil |
| 1 1/2 cups | Cauliflowerets |
| 1 1/2 cups | Broccoli florets |
| 3/4 cup | Julienned carrots |
| 1/2 cup | Chopped celery |
| 1/4 cup | Chopped sweet red pepper |
| 1 can | (8 oz) sliced water chestnuts, sliced |
| 3 cups | Chicken broth |
| 3 tablespoons | Soy sauce |
| 1/3 cup | Cornstarch |
| 1/2 cup | Cold water |
| | Hot cooked rice, optional |
| 1/3 to 1/2 cup | Slivered almonds, toasted |
In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Sprinkle with almonds.
Yield: 6 servings
1 serving = 1 cup prepared with reduced-sodium soy sauce and 1/3 cup almonds; calculated without rice)