1 1/2 lb. chicken breasts, cut in 1/2 inch cubes
1 tsp. ginger
2 tsp. sugar
1 tbsp. cornstarch
3 tbsp. water
3 tbsp. soy sauce
1/3 c. sherry
12 oz. frozen pea pods, thawed
1/4 c. peanut or vegetable oil
1 c. almonds

In bowl, mix ginger, sugar, and cornstarch; blend in water, soy sauce and sherry.

In wok or large fry pan, heat oil. Stir fry almonds 3 minutes; remove. Add chicken 1/2 at a time; stir fry 2 minutes. Re-stir cornstarch mixture and add to wok, stir until slightly thickened. Add snow peas; stir. Serve with rice. 4 servings.