1. In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside. 2. In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside. 3. In a saute pan, saute almonds in butter, set aside. 4. In a wok or large skillet heat oil over med-high heat. 5. Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink. 6. Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp. 7. Stir soy mixture until blended then pour into wok, stirring constantly. 8. Bring to a boil and boil 1 minute. 9. Add almonds. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
