2 whole chicken breasts, boned and diced
1 egg white
1/8 tsp. salt
1 tbsp. corn starch
2 tbsp. soy sauce
2 tbsp. oyster sauce (optional)
1 tbsp. sherry
1 tbsp. corn starch
1/4 c. mushroom liquid (or water)
Dash of salt
1 can button mushroom (save liquid for sauce)
1/2 c. diced bamboo shoots
1/2 c. diced water chestnuts
1 pkg. frozen peas, thawed or 1 green pepper and 1 sweet red pepper
1 clove garlic, minced
3 slices fresh ginger, minced
1/2 to 1 c. nuts (almonds or cashews)
Sesame oil, few drops
1 c. oil for cooking

Mix together chicken, egg white, 1/8 teaspoon salt, 1 tablespoon cornstarch and dash of pepper; set aside. Mix together soy sauce, oyster sauce, sherry, 1 tablespoon cornstarch, mushroom liquid and dash of salt; set aside for later use. Heat oil, brown nuts and drain on paper towel. Stir fry chicken in oil for a couple of minutes; remove from oil, drain and keep warm. Remove all oil except 3 tablespoons from pan, add ginger and garlic, cook for a while, add mushroom, bamboo shoots, chestnuts, peas, stir and cook until well heated. Add back chicken and the sauce mixture, stir and cook until well mixed together. Add browned nuts and sesame oil. Garnish with parsley or green onion. Serve hot.