1 1/4lbsboneless skinless chicken breast, cut into 1 inch pieces
salt and pepper to taste
3cupsof assorted mixed vegetables such as small broccoli floretssnow peas, bell peppers and sliced mushrooms
18-ouncecan of sliced water chestnutsdrained
1/2cupBlue Diamond Whole Natural Almondstoasted
In a small bowl, whisk together the chicken broth, cornstarch, soy sauce, rice vinegar, sugar and hoisin sauce; set aside.
In a large pan heat the oil over medium high heat. Season the chicken generously with salt and pepper and add it to the pan. Cook, stirring occasionally, until chicken is cooked through and browned, about 3-5 minutes per side.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables to the pan along with 2 teaspoons of water. Cook, stirring occasionally, until vegetables are crisp tender, approximately 4-5 minutes depending on the size of your vegetables. Season the vegetables with salt and pepper to taste.
Add the chicken broth mixture to the pan and turn the heat up to high and bring to a boil. Cook for 1 minute, or until sauce has thickened.
Stir in the almonds and serve immediately, over rice if desired.