1 cup natural almonds
3 chicken breasts, boned, cut into 1/2-inch cubes
In a bowl mix :
1/2 tsp. ginger
2 tsp. sugar
2 Tbsp. cornstarch
1/2 cup chicken stock
4 Tbsp. soy sauce
1/3 cup cooking sherry
In Wok:
Heat 1/4 cup oil - low heat. Add almonds. Cook 5 minutes. Turn to medium heat. Add chicken cubes. Cook until meat turns white. Add:
1 cup sliced celery
1/2 cup sliced onions
8-10 mushrooms, sliced
pea pods
sliced water chestnuts
Stir-fry quickly over hot heat - 2 minutes. Add liquid with cornstarch. Stir until sauce thickens and glazed mixture. Serve at once.
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