Chicken Almond Stir Fry *

1 pound boneless skinless chicken breast, cut into bite size chunks
1 Tbsp cornstarch
1/2 cup Asian Toasted Sesame dressing
1 pkg (16 oz) frozen oriental mixed vegetables, thawed
1/2 cup sliced toasted almonds
2 cups hot cooked brown rice

Mix cornstarch and 1 Tbsp dressing.  Toss chicken with dressing mix.  Cover and refrigerate 15 minutes.  Heat large skillet.  Add chicken; cook 5 minutes or until chicken is done, stirring frequently.  Add vegetables and remaining dressing; cook 5 minutes or until heated through.  Stir in nuts.  Serve over rice.

Serves 4