Instructions: Blend broth, soy sauce, cornstarch and ginger; set aside. In skillet, over medium-high heat, stir-fry celery, onions and green pepper in 1 tablespoon oil until tender-crisp; remove from skillet. Stir-fry chicken in remaining oil until no longer pink. Stir in broth mixture; cook and stir until mixture thickens and begins to boil. Return vegetables to skillet; stir in 1/3 cup almonds. Serve over rice, topped with remaining almonds.

Makes 4
servings.

Planters Gold Measure Nuts

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