Ingredients:
1 chicken breasts ( cut into small cubes)
2 garlic cloves ( minced)
1 teaspoon gingerroot ( minced or grated)
3 tablespoons soy sauce
1 teaspoon cornstarch
4 ounces almonds ( slivered or halved)
4 ounces snow peas ( sliced)
5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots ( drained and sliced)
1 teaspoon cornstarch
1/4 cup chicken broth
1/4 cup sherry wine or 1/4 cup white wine
2 teaspoons sugar
Directions:
Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
Mix sauce ingredients together in small bowl, set aside.
Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
Stir together until sauce thickens slightly.
Serve with rice or noodles.
Servings: 4
Time preparation: 45 min.
Time total: 45 min.