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Almond Chicken Stir Fry

  Shiitake Dried Mushrooms
 1 cube
Chicken Bouillon
 1 tsp
 1 tbsp
Oyster Sauce 
 1 tbsp
Stir-fry Sauce 
 1 tbsp
Cooking Oil
 1/4 cup
1 lbs Chicken Breasts (skinless, boneless, cut into 3/4 inch pieces)  
3/4 lbs Zucchini (halved lengthwise and cut crosswide into 1/4 inch widths)  
1 med Onion (cut into 3/4 inch chunks and separated)  
2 cups Cooked Rice  
Almond Chicken Stir Fry
1. Soak shiitake as package directs. Drain squeeze out extra liquid. Remove and discard shiitake stems. Thinly slice shiitake. Dissolve bouillon in 1/2 cup of hot water. Add 1/4 cup of cold water, corn starch oyster and stir-fry sauces. Stir until cornstarch dissolves.
2. Heat large frying pan, preferably nonstick over high heat. Lightly coat inside of pan with oil. Add almonds. Stir and fry 1 to 2 minutes or until lightly toasted. Remove from pan. Again coat the inside of the pan with cooking>
3. Add chicken stir fry 5 minutes until lightly browned and cooked through. Remove from pan. Coat pan with oil a third time. Add zucchini and onion stir-fry 3 minutes or until vegetables are tender and crisp. Mix in chicken, shiitake and cornstarch mixture. Cook and stir until sauce boils and thickens.
4. Remove from heat and mix almonds, then serve immediately on plate or bowl with rice.
                                                                                                           5 Servings
This meal uses toasted almonds to accentuate the flavor of delicious stir-fried chicken. To add a more complex taste it requires shiitake mushrooms, onions, zucchini, and chicken bouillon. The result is a deeply satisfying meal that is simple to make, and a joy to eat.
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