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Serves: 6
Total Calories: 5,660.739
Prep time: 35 minutes
Cook time: n/a
Total time: 35 minutes

3/4 cup whole grain instant brown rice
1 1/3 cups water
1 (14 1/2-ounce) can chicken broth
1 tablespoon sugar
2 tablespoons cider vinegar
1/4 cup cornstarch
1/4 cup soy sauce reduced sodium
1 tablespoon sesame oil
1 teaspoon minced garlic (2 cloves)
1/2 cup slivered almonds
4 (4 oz) boneless skinless chicken breast halves cut into 1/2 inch pieces
1 red bell pepper cut into 3/4 inch pieces
2 (10-ounce) boxes frozen pea pods or whole green beans
1 (8-ounce) can sliced water chestnut drained

1. Combine rice and water in a microwave-safe dish. Cover and cook on high 9 to 10 minutes or until tender.
2. Stir broth, sugar, vinegar, cornstarch, and soy sauce together in a medium bowl. Set aside.
3. Heat oil and garlic in a large nonstick skillet or wok over medium-high heat. Add chicken and almonds. Cook until chicken is cooked through and almonds are golden brown, about 5 minutes.
4. Meanwhile, cut pepper into 3/4" pieces and open containers. Add to stir-fry when chicken is done. Cook 3 to 4 minutes. Stir the broth mixture and pour in. Cook and stir until thick and bubbly.
5. Serve over rice with fruit on the side.

MENU:
Saucy Almond Chicken
Stir-Fry over Brown Rice
Sliced Apples, Kiwi and Oranges

Nutritional Facts:

Serves: 6
Total Calories: 5,660.739
Calories from Fat: 854

More Recipes from the Lickety Split Meals Cookbook:
The Easiest Stir Fry Ever!
Sweet and Sour Stir Fry
Easy Pepper Steak Stir Fry
Saucy Almond Chicken Stir Fry
"Unfried" Rice Dinner