3 whole chicken breasts, skinned and boned
3 tbsp. cornstarch
3 tbsp. soy sauce
1 heaping tbsp. ginger root, peeled and minced
1/8 tsp. coarsely ground back pepper
1 cup slivered blanched almonds
1/4 cup peanut oil
1 lb. snow peas, trimmed
1 tsp. sesame oil
1 cup chicken stock
1 tbsp. dry sherry
1/2 tbsp. cornstarch
white rice, cooked

Cut chicken into 1-inch chunks. Toss in a mixture of cornstarch, soy sauce, ginger root and pepper.

Sauté almonds in peanut oil for 1 minute. Set aside.

Sauté chicken in almond-flavored oil for 5 minutes. Add snow peas and sesame oil. Sauté for 2 more minutes. Add almonds and mixture of chicken broth, sherry and additional cornstarch. Stir and cook until sauce thickens.

Serve over prepared white rice.

Submitted by: Sue Lingard