Almond Chicken Chinese 

1 large chicken breast half, boned and skinned
3 tablespoons vegetable oil
1/2 cup Diamond Almonds, whole blanched or natural
2 tablespoons (each) of sherry and soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons sliced green onions
1 package (6 ounces) frozen snow peas, thawed

Cut chicken into 3/4 inch cubes; set aside. Heat oil in wok or heavy skillet over medium-high heat. Add almonds.

Toss until browned, about 5 minutes. Remove with slotted spoon; set aside. Add chicken to wok; toss 3 minutes.

In small bowl mix sherry, soy sauce, cornstarch, sugar and ginger. Stir into chicken.

Cook and stir until thickened. Stir in snow peas, onion and reserved almonds. Heat through.

Serves 2