4 chicken breasts, boned
2 tbsp. sherry
2 tsp. cornstarch
1 tbsp. oil
3 tbsp. hoisin sauce
1/2 c. slivered almonds

Cut chicken in 1 inch cubes. Mix sherry and cornstarch to make a paste. Marinate chicken in sherry and cornstarch mixture. Heat oil in wok. Stir fry chicken until it turns white. Add hoisin sauce and mix well. Add nuts just before serving. Serve over rice.