1/4 c. halved almonds
Oil
Cornstarch
1 tbsp. sherry
1 tbsp. oyster sauce
Salt
1/2 tsp. sugar
1 lb. boneless chicken breasts, cubed
2 tsp. white wine
1/2 egg white
Pepper
1/4 lb. Chinese pea pods
2 water chestnuts, sliced
1/4 c. thinly sliced bamboo shoots
2 doz. fresh or canned button mushrooms

Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside.

Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.