1 1/2 lbs. chicken breasts, boneless and skinless
1 tsp. ginger
2 tsp. honey
1 tbsp. cornstarch
3 tbsp. water
3 tbsp. soy sauce
1/3 c. sherry
12 oz. Chinese pea pods
3 tbsp. oil
1 c. natural whole almonds

1. Cut up chicken into 1/2 inch cubes.

2. In a bowl, mix ginger, honey and cornstarch.

3. Blend in water, soy sauce and sherry.

4. Thaw pea pods if frozen.

5. In a wok, heat oil over medium heat.

6. Add almonds. Stir and cook for 3 minutes.

7. Add chicken and cook just until chicken turns white.

8. Pour in sherry mixture and cook until sauce thickens.

9. Add pea pods and stir-fry until hot and glazed. Serve over rice or Chinese noodles.