Almond Chicken Stir Fry

1 1/2 lb. boneless skinless chicken breasts, cut into strips
3 tbsp. canola oil
3-4 cups veggies of your choice. I usually use matchstick carrots, sugar snap peas, red onion and broccoli.
3 cups chicken broth
3 tbsp. soy sauce
1/3 cup cornstarch
1/2 cup cold water
Hot cooked rice
1/3 cup slivered almonds, toasted

In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, chicken broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Sprinkle with almonds. Yield: 6 servings.