4 oz. blanched slivered almonds
3 tbsp. peanut oil
1/2 c. chopped onion
4 chicken breasts, boned & cubed
1 (6-8 oz.) can bamboo shoots, drained
1 (6 oz.) can water chestnuts, drained & sliced
1 cucumber, unpeeled & thinly sliced
1/2 c. chicken stock or broth
2 tsp. cooking sherry
1/2 tsp. powdered ginger
1 tsp. soy sauce
1 tbsp. cold water
Salt & pepper
1/2 tsp. cornstarch

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

2. Pour oil in wok and preheat, uncovered at Hi, for 3 to 4 minutes.

3. Add onion and stir-fry 1 minute; push aside.

4. Add chicken and stir-fry 1 minute; push aside.

5. Add bamboo shoots, water chestnuts and stir-fry 1 minute.

6. Add cucumber and stir-fry 1 minute.

7. Add chicken stock, sherry, 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 Low for serving and gently stir all foods together with sauce. Serve over rice, or noodles, sprinkle with almonds. Makes 4 to 6 servings.