Almond Chicken

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Spread almonds on baking sheet and roast for 6 to 7 minutes until golden brown, stirring once.
3. 3
   Cut chicken into 1-inch pieces.
4. 4
   Mix garlic, ginger and red pepper in a bowl; add chicken.
5. 5
   Let stand for 15 minutes.
6. 6
   Blend broth, soy sauce and cornstarch in a small bowl, mix until smooth.
7. 7
   Cut woody stems from Bok Choy leaves.
8. 8
   Slice stems into 1-inch pieces and tops crosswise into halves.
9. 9
   Heat wok or large skillet over medium heat.
10. 10
    Add 1 tablespoon oil and heat until hot, add chicken mixture.
11. 11
    Stir-fry for 3 minutes and remove.
12. 12
    Add 1 tablespoon oil to pan, then Bok Choy and carrots; stir-fry for 5 minutes.
13. 13
    Add broth mixture to wok along with Bok Choy.
14. 14
    Stir-fry 1 minute until thickens.
15. 15
    Return chicken and heat through.
16. 16
    Stir in almonds.
17. 17
    Serve over rice or noodles.
18. 18
    Makes 4 serving.