1 1/2 lb. chicken breast
1 tsp. ginger
2 tsp. sugar
1 tbsp. cornstarch
3 tbsp. water
3 tbsp. soy sauce
1/3 c. sherry
2 (6 oz.) pkgs. Chinese pea pods
1/4 c. oil
1 c. blanched slivered almonds

Skin, bone and cut chicken in 1/2 inch cubes. In bowl mix ginger, sugar, cornstarch and blend in water, soy sauce and sherry. Thaw pea pods.

Heat oil on medium heat; add almonds. Stir and cook 3 minutes. Add chicken ad cook until it turns white. Pour in sherry mix. Cook until it thickens. Add pea pods. Stir-fry until hot and glazed. Serve with rice.