3 chicken breasts, boned and diced
1 egg white
1/8 tsp. salt
2 tbsp. cornstarch
1 can button mushrooms, drained
1/2 c. diced bamboo shoots
1/2 c. diced water chestnuts
1 pkg. frozen peas, thawed
1 clove garlic, minced
1 slice ginger, shredded
1 tsp. sugar
1 tbsp. cornstarch
1/4 c. oyster sauce
Liquid from mushrooms plus 1/4 c. water
1 1/2 c. oil
2 tbsp. sherry
1/3 c. roasted almonds
Chinese parsley or chopped scallions for garnish (optional)

Mix the chicken, egg white, salt and 2 tablespoons cornstarch together and put aside. Mix together 1 teaspoon sugar, 1 tablespoon cornstarch, 1/4 cup oyster sauce and mushroom liquid. Set aside.

Heat a wok and add all the oil. Turn heat to low and add chicken mixture to fry slowly. When chicken has turned slightly white on outside surfaces, remove from pan at once and set aside.

Remove all the oil except about 2 tablespoons. Turn up heat to high. Add garlic and ginger first, then all the vegetables. Stir while frying for 2 minutes. Add the sherry, cover and cook for 3 more minutes. Put back chicken. Pour in slowly, while stirring the liquid mixture. When gravy has thickened, add the nuts. Top with Chinese parsley or chopped scallions just before serving.

NOTE: To roast almonds, toss nuts in a shallow pan with 1 teaspoon salad oil per cup of nuts. Roast at 300 degrees. Stir occasionally to insure even browning.