Ingredients
4
cups cooked rice (cooked as directed on package)
1
cup chicken broth
2
tablespoons cornstarch
2
tablespoons soy sauce
1
tablespoon rice vinegar
1
teaspoon sugar
1/4
teaspoon salt, if desired
1
tablespoon oil
2
garlic cloves, minced
1/2
cup slivered almonds
4
boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1
medium red bell pepper, cut into 3/4-inch pieces
1
cup fresh pea pods, trimmed, cut diagonally in half
1
(8-oz.) can sliced water chestnuts, drained
2
cups chopped Chinese (napa) cabbage
Preparation
In small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt; mix well. Set aside.
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.
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 thickened and bubbly. Serve over rice.
