Ingredients :

• 1 pound boneless, skinless chicken breasts cut into thin strips
• 3/4 cup sliced almond1 tablespoon canola oil
• 1 (16 ounce) package frozen broccoli stir-fry vegetable blend
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger
• 1/3 cup unsweetened pineapple juice
• 1/3 cup reduced-sodium soy sauce
• Hot cooked rice

Preparation :

In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.

In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.