2 boneless chicken breasts, cut into thin strips
2 tsp. dry sherry
1/2 tsp. sesame oil
2 tbsp. peanut oil
1 clove garlic
1 thin slice ginger root
2 tbsp. sliced almonds
1 c. snow peas
3/4 c. hot chicken broth
2 tsp. cornstarch dissolved in 2 tbsp. cold water

Place the strips of chicken breasts in a bowl. Add the sherry and sesame oil. Heat the peanut oil in the wok and fry the garlic, ginger root and almonds for 2 minutes until lightly browned. Discard the garlic and ginger root and reserve the almonds. Add the chicken breasts and stir fry for 2 minutes until white and firm. Add and stir fry the snow peas for 1 minute.

Add the chicken broth and continue stirring for 1 minute. Stir in the cornstarch paste. Serve as soon as the chicken broth has thickened, and garnished with almonds. Serves 4.

This dish can also be prepared with 1 pound beef, pork or shrimp.