Orange and Almond Stir-Fry

1 lb (0.5 kg) boneless chicken, cut into strips

1/2 cup (125 mL) orange juice

1 tsp (5 mL) cornstarch

2 tbsp (30 mL) vegetable oil

1 onion, medium, cut in half and thinly sliced

1 cup (250 mL) carrots, thinly sliced

1 stalk celery, thinly sliced

2 cups (500 mL) broccoli

1 tbsp (15 mL) ginger, fresh, grated

1/4 cup (60 mL) chicken broth

1 tbsp (15 mL) orange zest, grated

1/2 tsp (2.5 mL) salt

1/4 tsp (1.25 mL) pepper

2 tbsp (30 mL) slivered almonds, toasted

1 Mix orange juice and cornstarch. Set aside.
2 In a wok or large skillet, stir fry chicken in oil for 5 minutes. Remove and set aside.
3 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.
4 Return chicken to wok. Add orange juice mixture, orange rind, salt and pepper.
5 Cook until sauce is thickened, about 1 minute. Sprinkle with toasted almonds.
6 Serve immediately.