Almonds and water chestnuts add crunch to this speedy supper. Try it with frozen stir-fry vegetables.

Almond Chicken Stir-Fry
Preparation time: 15 minutes
Cooking time: 15 minutes

1 1/2 pounds boneless skinless chicken breast, 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 8-ounce can sliced water chestnuts, drained

3 cups chicken broth

3 tablespoons soy sauce

1/3 cup cornstarch

1/2 cup cold water

Hot cooked rice, optional

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.

Makes 6 servings.

Nutritional informatin per 1-cup serving (prepared with reduced-sodium soy sauce and 1/3 cup almonds; calculated without rice): 331 calories, 15 g fat (2 g saturated fat), 66 mg cholesterol, 843 mg sodium, 19 g carbohydrate, 5 g fiber, 29 g protein.

Taste of Home; www.tasteofhome.com