1 onion, cut into 1" pieces
Fresh Mushrooms, sliced
one large carrot, sliced
1/2 cup almonds
1/2 cup chicken broth
1/2 t ginger
Mix 1 T oil, 2 t. soy sauce and 1 t. cornstarch in a bowl and add chicken pieces. Stir to coat and store in the refrigerator for at least 30 min.
Mix chicken broth, ginger, 3 t soy sauce and 2 t cornstarch and set aside
In a non-stick skillet cook chicken in a little bit of oil until it is no longer pink. Add vegetables and cook until tender-crisp. Add chicken broth mixture and cook for a minute or until thickened.
Can serve with rice or alone. You can also use any vegetable you like.