4 oz. blanched almonds
3 tbsp. vegetable oil
1/2 c. chopped onion
4 chicken breasts, cubed
1 (8 oz.) can sliced bamboo shoots
1 (6 oz.) can water chestnuts
1/2 c. chicken broth
1/4 tsp. powdered ginger
1 tsp. cornstarch
1 tbsp. cold water
Dash of salt and pepper

Place almonds in shallow pan. Brown 8 to 12 minutes at 400 degrees. Pour oil in wok. Preheat on high 3 to 4 minutes. Add onions, stir fry for 1 minute. Push to sides. Add 1/4 chicken. Stir fry 1 minute. Add rest of chicken. Stir fry 1 minute. Add bamboo shoots, water chestnuts. Stir 1 minute.

Add chicken broth, ginger, soy sauce. Heat 1 minute. In a small bowl mix cornstarch and water. Add slowly to wok. Add salt and pepper. Stir until thickens. Reduce wok heat to low. Stir all above ingredients together. Add oriental mixed vegetables if desired. Simmer all together. Serve over rice or chow mein noodles.