Title: Chicken almond chinese
 Categories: Chinese, Family & fr
      Yield: 4 Servings
 
      1 ts Cornstarch
      1 ts Soy sauce
      2 ts Sherry
    1/2 ts Sugar
    1/2 ts Oil
      2 c  Chicken; cubed
    1/2 c  Slivered almonds
      3 tb Oil
      1 c  Celery; sliced diagonally
      1 c  Pea pods; frozen
      1 c  Fresh mushrooms; sliced
    1/2 c  Waterchestnuts; sliced
      1 c  Chicken stock
      2 tb Cornstarch
      2 tb Water
      1 tb Soy sauce
 
  In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar
  and 1/2 teaspoon oil. Add cubed chicken and toss to coat. Set aside.
  Preheat electric wok at 350 degrees. Toast almonds, stirring
  constantly until lightly browned, about 3 minutes, remove.
  
  heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken
  mixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and
  pea pods, stir fry 2 to 3 minutes, push up sides of wok, add
  mushrooms, scallions and waterchestnuts, stir fry 2 minutes. Add
  stock and combine all ingredients. Cover and simmer 5 minutes.
  Meanwhile combine cornstarch, water and soy sauce, pour into chicken
  mixture, stirring until thickened. Garnish with toasted almonds.
  Reduce heat setting to warm for serving. Serve over cooked rice.