2 tbsp. oil
1/4 c. blanched almonds
1 med. onion, chopped
1 tsp. ginger root, grated
4 chicken breasts, skinned, boned, sliced into 1/2 inch strips
2 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. sugar

Heat oil in wok and stir-fry almonds 1 to 2 minutes, until golden. Remove from pan. Stir-fry onion and ginger 2 to 3 minutes. Add chicken and continue to stir-fry 3 to 4 minutes, until done. Return almonds to pan. Combine soy sauce, sherry and sugar. Pour over chicken mixture. Heat and serve over rice at once.