• 5 tsp soya sauce 25 mL
• 3 tsp cornstarch, divided 15 mL
• 3 whole boneless, skinless chicken breasts,
• cut in ¼ x ¼ x 2 inch strips
• 1 cup boiling water 250 mL
• 1 tsp instant chicken bouillon granules 5 mL
• ½ tsp ginger 3 mL
• ¼ cup CRISCO® Oil, divided 65 mL
• 1 medium onion cut into 1 inch pieces
• 2 cups fresh broccoli flowerettes 500 mL
• 1 package 6 oz frozen Chinese pea pods, thawed 170 g
• 1 clove garlic, minced
• ½ red or green bell pepper, cut into strips, ¼ to 1½ inches ½
• ¼ to ½ tsp dried crushed red pepper 1 to 3 mL
• ½ cup sliced almonds, chopped 125 mL
• 4 cups Hot cooked rice 1 L

1. COMBINE soya sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes.
2. COMBINE water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir.
3. HEAT 2 tablespoons CRISCO® Oil to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Add broccoli, onion, garlic , chinese pea pods and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon.
4. HEAT 2 tablespoons CRISCO® Oil in same skillet at 365ºF or on medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Stir until thickened. Stir in nuts. Serve with rice.

4 Servings