1 1/2 lb. boneless 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.) pkg. pea pods
1/4 c. oil
1/2 c. whole almonds
1 can sliced water chestnuts, optional

Cut chicken into 1/2 inch cubes. In a small bowl mix ginger, sugar and cornstarch; blend in water, soy sauce and sherry. Thaw pea pods.

In skillet, heat oil over medium heat. Add whole almonds and stir and cook 3 minutes. Add chicken, cook until meat turns white. Pour in sherry mixture; cook until sauce thickens. Add pea pods and water chestnuts. Stir fry until hot and glazed. Serve over rice or noodles.