Asian Chicken with Almonds and Vegetables

•    6 boneless chicken breast halves
•    1 Tbs canola oil
•    3 cloves garlic, sliced
•    2 med carrots, peeled and sliced thinly
•    2 med onions (chopped finely) 
•    2 red peppers and two yellow peppers, sliced
•    1/2 cup soy sauce
•    2 cups water
•    1/4 cup potato starch (you can also use corn starch)
•    Spices (salt, pepper, onion powder to taste)

Whip this up when you come home from a long day at work. It's nourishing and refreshing. Serve over rice noodles or steamed rice.

Trim the excess gristle and bone from the chicken breasts. If you like, cut them lengthwise into strips one inch thick. Set aside.

Heat the oil in a 10-inch skillet over medium heat.

•   Sauté the garlic and onions for 5 minutes, stirring frequently.
•   Add the carrot coins and sauté another 5 minutes.
•   Add the peppers and sauté another 5 minutes.
•   Remove from the pan and set aside.
•   Put the pan back on the fire and add the almonds. Gently toast them for 5-7 minutes.
•   Set aside.
•   Add the chicken breasts to the pan and sprinkle with salt and pepper.
•   Sauté about 4 minutes on each side, until there is no pink color left to the meat.
•   Cover the meat with the vegetables and mix.

In a plastic cup, put the potato or corn starch and ½ cup water. Mix together and pour into the meat/vegetable mixture. Mix. Add 3 cups of water and stir. Raise the fire to high and bring to a boil. The sauce will thicken as it comes to a boil.

Turn the fire off and add the almonds. Serve over a bed or rice or rice noodles.