1 1/2 lbs. chicken breasts
1 tsp. ginger
2 tsp. honey
1 tbsp. cornstarch
3 tbsp. soy sauce
12 oz. Chinese pea pods
1/4 c. oil
1 c. whole natural almonds
3 tbsp. water
1/3 c. sherry

Skin, bone, and cut up chicken in 1/2-inch cubes. In a bowl, mix ginger, honey, cornstarch and blend in water, soy sauce and sherry. Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes. Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir fry until hot and glazed.