4 oz. almonds (blanched)
3/4 c. chopped onion
2 cans sliced bamboo shoots, drained
1 can drained water chestnuts
1/2 c. chicken stock
1/4 tsp. ground ginger
3 tbsp. oil
1/2 tsp. cornstarch
4 chicken breasts, boned and sliced thin
1 cucumber, unpeeled and sliced thinly
2 tsp. sherry
1 tsp. soy sauce
1 tbsp. cold water
Salt and pepper to taste

Brown almonds in 400 degree oven about 10 minutes. (Watch closely.)

Pour oil in fry pan (or wok). Heat to medium high heat. Add onion, cook until limp. Remove onion. Add chicken, toss gently, about 1 minute. Add bamboo shoots and water chestnuts, toss gently for 1 minute. Add cucumber slices, cook 1 minute. Combine stock, sherry, ginger and soy sauce. Add to pan and cook 1 minute. Combine cornstarch and water in small dish. Stir slowly into hot mixture. Season with salt and pepper and cook until liquid is thickened. While cooking, return onion to mixture. Serve over rice and top with browned almonds.