4 oz. blanched slivered, sliced or whole almonds
3 tbsp. peanut or vegetable oil
1/2 c. chopped onion
4 chicken breasts, boned & thinly sliced or cubed
1 (6 to 8 oz.) can diced or sliced bamboo shoots, drained
1 (6 oz.) can water chestnuts, drained & sliced
1 cucumber, unpeeled & thinly sliced crosswise
1/2 c. chicken stock or broth
2 tsp. sherry or dry white wine
1/4 tsp. powdered ginger
1 tsp. soy sauce
1/2 tsp. cornstarch
1 tbsp. cold water
Dash of salt
Dash of pepper

1. Place almonds in shallow pan and brown in preheated 400 degree oven for 8 to 12 minutes.

2. Pour oil into wok and heat at 375 degrees until signal light goes off, about 3 minutes.

3. Add onion and stir-fry 1 minute. Push up the side.

4. Add 1/4 of chicken and stir-fry 1 minute. Push up the side. Repeat with remaining chicken.

5. Add bamboo shoots and water chestnuts and stir-fry 1 minute. Push up the side.

6. Add cucumber and stir-fry 1 minute.

7. Add chicken stock or broth, sherry or wine, ginger and soy sauce. Heat 1 minute, uncovered.

8. In small bowl, combine cornstarch and water. Stir slowly into hot liquid in wok. Add salt and pepper. Stir and heat until liquid thickens, about 2 minutes.

9. Reduce heat to "warm" for serving and gently stir all foods together with sauce. Serve over rice or noodles and sprinkle with almonds. Makes 4 to 6 servings.