Almond Chicken and Rice

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

 * 1) Cook Chicken in oil in large skillet over medium heat until brown.
 * 2) Add Chinese vegetables, celery, salt and 1/3 cup reserved pineapple juice.
 * 3) Cover and cook 1 minute.
 * 4) Blend cornstarch, Sugar, broth and soy sauce.
 * 5) Stir into Chicken mixture and cook until thickened and clear, stirring, 2 to 3 minutes.
 * 6) Add pineapple and 1/4 cup almonds. Serve over hot rice.
 * 7) Sprinkle with onions and remaining 1/4 cup almonds.