Ingredients
1 cup whole unblanched almonds1/4 cup canola oil1 pound boneless skinless chicken breasts, cut into cubes1 tablespoon cornstarch1/2 cup chicken broth3 tablespoons soy sauce2 teaspoons honey1 teaspoon ground ginger1 package (14 ounces) frozen sugar snap peasHot cooked pasta or rice
Preparation
In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes.
In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
