3 tbsp. vegetable oil
1/2 c. blanched slivered almonds
2 boneless chicken breasts (about 1 lb.)
1 egg white
2 tsp. cornstarch
3 tbsp. hoisin sauce
1 tbsp. soy sauce
1 tbsp. dry sherry
3 scallions
Dash of pepper

Cut chicken into 1/2 inch cubes. Mix with egg white and cornstarch. Mix together hoisin sauce, soy sauce, sherry, scallions and pepper. Stir fry almonds in oil until edges turn golden. Do not let them turn brown. Remove and drain on paper towel.

Stir fry chicken about 3 minutes. Add sauce mixture and cook until done, about 3 minutes. Cover with almonds and serve with rice.