Chinese Almond Chicken Stir-Fry

Ingredients 

3 tablespoons peanut oil
1/2 cup whole almonds
1 skinless, boneless chicken breast half, thinly sliced
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced celery
1 cup chopped bok choy
3/4 cup chicken broth
1 tablespoon cornstarch
1/4 cup cold water

Chinese Almond Chicken Stir-Fry Directions 

Heat peanut oil in a large skillet medium-high heat, roast almonds in hot oil until golden, about 2 minutes. Remove from the pan with a slotted spoon almonds. Slightly, from 2 to 3 minutes until golden brown in peanut oil remaining roast chicken mix. 1 minute, until fragrant, soy sauce, ginger, salt and pepper and stir. Mushrooms, onions, celery, and add Chinese cabbage, vegetables, 2 minutes, continue to cook and stir until it starts to soften. Pan, cover and pour chicken broth into the chicken, about 3 minutes and cook until no longer pink in the center. Mix water and cornstarch in a small bowl, and stir into the chicken mixture for about 3 minutes until the sauce thickens, cook. Sprinkle with almonds to serve.