1In a large nonstick skillet or wok, stir-fry chicken in hot oil until no longer pink. Add broccoli,yellow onion,bell peppers, Carrots, and almonds Stir continually! Keep Veggies moving, Broccoli,yellow onion,bell peppers, and carrots should be crisp tender. Reduce Heat.
2In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Add Rice, Stir to coat. cook and stir for 2 minutes or until thickened.Sprinkle Green onion on top.