Makes 6 servings.

Ingredients Edit

Directions Edit

  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.

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