Ingredients
2 lb. chicken breasts, skinless and boneless
1/4 cup butter
2 green peppers, cut into strips
1 medium onion, thinly sliced
1 can beef broth
3 tbsp. soy sauce
1 medium garlic clove, minced
1/4 tsp. salt
1/2 tsp. ground ginger
generous dash of black pepper
2 tbsp. cornstarch
3 cups rice, cooked and hot
1/2 cup slivered almonds

Directions
Brown strips of chicken in butter in a large skillet. Remove chicken from skillet and brown the onion and green pepper slices for 2 minutes.

Add beef broth, soy sauce, minced garlic, ginger and pepper. Stir fry over high heat until the vegetables are tender crisp.

Blend 1/4 cup water into the cornstarch then stir into the contents of the skillet. Add the chicken and cook while stirring until the sauce is thick and boils. Serve over rice and sprinkle the slivered almonds over the top.