Almond Chicken and Rice

Description
Makes 6 servings

Ingredients

 * 2 to 3 chicken breasts, boned, skinned and cut into small thin strips
 * 2 tablespoons vegetable oil
 * 1 16-ounce can mixed Chinese vegetables, rinsed and drained
 * 1 cup thinly sliced celery
 * 1 8-ounce can pineapple tidbits in juice (drain; reserve juice)
 * 1 teaspoon garlic salt
 * 1 tablespoon cornstarch
 * 1 teaspoon sugar
 * 1/3 cup chicken broth
 * 2 tablespoons soy sauce
 * 1/2 cup sliced almonds, toasted, divided
 * 3 cups hot cooked rice
 * 1/2 cup thinly sliced green onions

Directions
Cook chicken in oil in large skillet over medium heat until brown. Add Chinese vegetables, celery, salt and 1/3 cup reserved pineapple juice. Cover and cook 1 minute.

Blend cornstarch, sugar, broth and soy sauce. Stir into chicken mixture and cook until thickened and clear, stirring, 2 to 3 minutes. Add pineapple and 1/4 cup almonds. Serve over hot rice. Sprinkle with onions and remaining 1/4 cup almonds.