Chicken Almond Vegetable Stir-Fry

Ingredients

• 500 g Skinless, boneless chicken breast
• 1 mL Dried tarragon
• Salt and pepper
• 25 mL Canola oil
• 2 Garlic cloves, minced
• 1 Medium onion, sliced
• 750 mL Broccoli florets
• 250 mL Thinly sliced carrots
• 500 mL Sliced mushrooms
• 750 mL Sliced Chinese cabbage
• 125 mL Chicken stock
• 10 mL Soy sauce
• 5 mL Corn starch
• 45 mL Toasted slivered or sliced almonds
• Cooked brown rice

Directions

1. Cut chicken in thin strips and sprinkle with tarragon, salt and pepper.
2. In large heavy skillet, heat oil over high heat.
3. Add chicken and stir-fry 1 min.
4. Add onion and garlic and stir-fry 2 mins.
5. Remove from skillet and set aside.
6. Add broccoli, carrots and mushrooms to skillet and stir-fry 2 mins, adding 15mL water if necessary to prevent sticking.
7. Add Chinese cabbage, cover and steam 1 min.
8. In a small bowl, stir together chicken stock, soy sauce and corn starch.
9. Add chicken mixture to pan.
10. Stir in chicken stock mixture and stir-fry 1 min.
11. Top with almonds and serve over rice.