Instructions: 1. Cook rice in water as directed on package.

2. Meanwhile, in small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt; mix well. Set aside.

3. Heat oil in large skillet or wok over medium-high heat until hot. Add garlic, almonds and chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink and almonds are golden brown.

4. Add bell pepper; cook and stir 2 to 3 minutes. Add pea pods and water chestnuts; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add cabbage and cornstarch mixture; cook and stir until sauce is bubbly and thickened. Serve over rice.

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