Ingredients:
• 1/4 cup Halved almonds
• Oil Cornstarch
• 1 tablespoon Sherry
• 1 tablespoon Oyster sauce
• Salt
• 1/2 teaspoon Sugar
• 1 pound Boneless chicken breast – cubed
• 2 teaspoons White wine
• 1/2 Egg white
• Pepper
• 1/4 pound Chinese pea pods
• 2 Water chestnuts – sliced
• 1/4 cup Thinly sliced bamboo shoots
• 24 Fresh button mushrooms OR Canned button mushrooms

Directions:
Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.

Submitted by admin.