Orange and Almond Stir-Fry

Mix orange juice and cornstarch. Set aside.

In a wok or large skillet, stir fry chicken in oil for 5 minutes. Remove and set aside.

Add onion, carrots and celery to wok and stir fry 2 minutes. Add broccoli, ginger root and chicken stock. Cover and cook 3 to 4 minutes or until vegetables are tender crisp.

Return chicken to wok. Add orange juice mixture, orange rind, salt and pepper.

Cook until sauce is thickened, about 1 minute. Sprinkle with toasted almonds.

Serve immediately.