Ingredients

• 1 pound boneless,
• skinless chicken breasts cut into thin strips;
• 3/4 cup sliced almonds;
• 1 tbsp canola oil;
• 1package frozen vegetable blend;
• 1 tbsp cornstarch;
• 1 tbsp brown sugar;
• 1/2 tsp ground ginger;
• 1/3 cup unsweetened pineapple juice;
• 1/3 cup reduced-sodium soy sauce

Method:
In a large nonstick skillet, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables and cook until 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.