Almond Chicken

Cut the chicken breasts into cubes. Put into a bowl and add the soy sauce and sugar. Marinate in the fridge (ideally for 1 hour.)

In the meantime, peel and dice the onion and carrot.

Put a little oil into a skillet, and lightly fry the diced vegetables, stirring often. Transfer to a bowl and set aside for later.

Use the same skillet to lightly fry the chicken, seasoning with a little oil and salt (there's no need to add the marinade from the bowl). Add the diced vegetables, together with the almonds and chicken broth (to cover the contents of the skillet). Then cover with a lid and simmer for 10 minutes.

Combine the water with the corn starch in a glass. Mix well and pour the mixture into the skillet with the chicken and the vegetables. Let cook for 5 more minutes. Remove from the heat and serve.