Almond Chicken with Mushrooms

• 1/4 cup almonds halved
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch
• 1 tablespoon sherry
• 1 tablespoon oyster sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 pound chicken breasts boneless, cubed
• 2 teaspoons white wine
• 1/2 each egg whites
• 1 x black pepper to taste
• 1/4 pound snow pea pods chinese
• 2 each water chestnuts sliced
• 1/4 cup bamboo shoots thinly sliced
• 24 each mushrooms button, fresh

1. Fry almonds in oil until golden.
2. Drain and set aside.
3. Blend cornstarch with 1 teaspoon water.
4. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar.
5. Mix and set aside.
6. Mix chicken, wine, egg white and 1 teaspoon cornstarch.
7. Season to taste with salt and pepper.
8. Heat 5 tablespoons oil in wok or skillet.
9. Add chicken and stir-fry until no longer pink.
10. Add pea pods, water chestnuts, bamboo shoots and mushrooms.
11. Stir-fry 3 minutes.
12. Stir sherry mixture and add to wok.
13. Cook, stirring, 1 minute.
14. Turn out onto platter and top with fried almonds.

almonds halved, vegetable oil, cornstarch, sherry, oyster sauce, salt, sugar, chicken breasts, white wine, egg whites, black pepper, snow, water, bamboo shoots, mushrooms button

Taken from recipeland.com/recipe/v/almond-chicken-mushrooms-4642 (may not work)