Almond Chicken Stir-Fry & Toffee Nut Bars

Almond Chicken Stir-Fry
1 cup whole unbalanced almonds
1/4 cup vegetable oil
1 lb. boneless, skinless chicken breasts, cut into cubes
1 Tbsp. cornstarch
1/2 cup chicken broth
3 Tbsp. soy sauce
2 tsp. honey
1 tsp. ground ginger
1 (14 oz.) package frozen sugar snap peas

In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; stir fry until lightly browned. In a bowl, combine cornstarch, broth, soy sauce, honey, and ginger until smooth then add the liquid mixture to the chicken and almonds. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in peas and heat through. Serve over rice or pasta.

Toffee Nut Bars
Bottom Layer:
1/2 cup shortening
1/2 cup brown sugar
1 cup flour

Mix and press into a 9 x 13 pan. Bake at 350 degrees for 10 minutes. Remove from oven. Spread with topping.

2 eggs, well beaten
1 cup brown sugar
1 tsp. vanilla
2 Tbsp. flour
1 tsp. baking powder
1/2 tsp. salt

Mix and add:
1 cup flaked coconut
1 cup chopped nuts

Pour topping over crust and bake for 25 minutes



Laverne Diede
Rhonda Fitterer

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