2 whole chicken breasts
1 tsp. salt
1 tsp. cornstarch
1 egg white
1 tsp. soy sauce
Pinch ground pepper
1 tsp. ginger root
1 tsp. garlic
1/4 c. onion, diced
1/2 c. water chestnuts
1/2 c. bamboo shoots
1 (4 oz.) can mushrooms
1/2 c. cold chicken broth
4 tsp. cornstarch
1 c. pea pods (3/4 inch pieces)
1 (2 oz.) jar diced pimento
2 tbsp. soy sauce
1/2 c. almond halves, roasted
2 tbsp. green onion, chopped
4 tbsp. oil (for stir-frying)

Marinate skinned, boned, diced chicken in next 5 ingredients for 30 minutes in refrigerator. Prepare remaining ingredients, keeping each separate. Mince garlic and ginger root. Dice water chestnuts and bamboo shoots. Dissolve 4 teaspoons cornstarch in 2 tablespoons water.

Heat wok or skillet on high heat. Add 2 tablespoons oil. Stir-fry chicken until it turns white (2 minutes). Remove from pan. Add 2 tablespoons oil to pan; stir-fry ginger, garlic and onion until onion is slightly brown. Add remaining vegetables and stir-fry 1 minute. Add broth and soy sauce. Return chicken to pan and bring to boil. Add cornstarch mixture. Cook until thick. Serve with rice or noodles. Top with almonds and green onions.