2 whole chicken breasts (6 to 8 oz. each)

MARINADE:

2 tbsp. soy sauce
4 tbsp. cornstarch

SAUCE:

4 tbsp. soy sauce
2 tbsp. cooking sherry
2 tsp. cornstarch
2 tsp. oil
2 tsp. vinegar
1/4 tsp. ginger
1/4 tsp. garlic powder

ALSO:

3 tbsp. oil
Sliced almonds

Bone and skin chicken. Cut into 1/2 inch cubes. Mix marinade with chicken. Set aside. Heat oil in wok (or frying pan) over high heat. Add almonds. Stir and brown for 1 minute. Do not burn. Remove almonds from pan and set aside. Reserve oil in pan. Add marinaded chicken. Cook and stir about 2 minutes. Add almonds and sauce. Cook and stir 30 seconds longer. Serve immediately over rice.