4 ounces slivered almonds
3 tablespoons peanut oil
1/2 cup chopped onion
4 chicken breasts, boned and cubed
1 8 oz. can bamboo shoots, drained and sliced
1 package Chinese pea pods
1 6 oz. can water chestnuts
1/2 cup chicken broth
2 tablespoons dry white wine
1 teaspoon ground ginger
1 teaspoon soy sauce
1 tablespoon cold water
1 teaspoon cornstarch
rice, or noodles cooked
Place almonds in shallow pan and brown in preheated oven at 400°
for approximately 8 to 12 minutes. Pour oil into wok and heat to 375°.
Add onion and stir fry for one minute-push up. Add one fourth of chicken
and stir fry for 1 minute -push up and repeat until all chicken is done.
Add both bamboo shoots and water chestnuts and stir fry for 1 minute-push
up. Add Chinese pea pods and stir fry for 1 minute. Add chicken stock,
wine, ginger and soy sauce. Heat 1 minute uncovered. In a small bowl
combine cornstarch and water. Stir slowly into hot liquid in wok.
Add salt and pepper. Stir and heat until liquid thickens, about 2 minutes.
Reduce heat to warm for serving and gently stir all foods together with
sauce. Serve with rice or noodles and sprinkle with toasted almonds.