4 oz. toasted almonds
3 tbsp. peanut oil
1/2 c. chopped onion
4 chicken breasts, deboned & cubed
1 (6 oz.) can bamboo shoots
1 (6 oz.) can water chestnuts, sliced
1 pkg. pea pods
1/2 c. chicken broth
1/4 tsp. ginger
1 tsp. soy sauce
1 tbsp. cold water
Dash of salt & pepper

Heat oil in wok. Add onion, stir-fry 1 minute and push up sides of wok. Add 1/4 of chicken, stir fry, push up sides. Add more chicken and continue until all chicken is cooked. Stir-fry bamboo shoots, water chestnuts, and pea pods. Push all ingredients up sides of wok and pour in chicken broth, ginger and soy sauce. Heat 1 minute.

In small bowl combine cornstarch and water. Add to broth to thicken. Add salt and pepper. Reduce heat and stir all ingredients together. Sprinkle with almonds before serving. Serve with rice and chow mein noodles.

NOTE: Other ingredients such as mushrooms, broccoli, celery may be added to this to suit one's taste.