Chicken And Almond Stir-Fry(Makes 2 Servings)

• 1 lb. boneless and skinless chicken breasts
• 1 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 6 Tbsp. peanut oil
• 3/4 c. slivered almonds
• 4 cloves fresh garlic
• 1 1/2 Tbsp. soy sauce
• 1 Tbsp. sesame seed
• 3/4 c. Chinese pea pods
• 4 thin slices fresh ginger root
• 2 Tbsp. sherry
• 1 egg white
• 2 servings rice

1. Cut chicken breasts into 1 1/2 x 3/4-inch strips.
2. Combine egg white, cornstarch, salt and sugar; pour over chicken.
3. Refrigerate for 30 minutes.
4. Blanch slivered almonds by submersion in boiling water for two minutes.
5. Fry almonds in 1 tablespoon peanut oil until golden brown.
6. Do not burn or over fry!
7. Remove from wok and drain.
8. Stir-fry chicken in 3 tablespoons oil until chicken turns white.
9. Stir-fry pea pods in 1 tablespoon oil until crisp.
10. Remove and drain.
11. Stir-fry garlic (crushed) and ginger slices in 1 tablespoon oil for 1 minute.
12. Remove ginger and garlic from oil and discard ginger and garlic.
13. To the flavored oil, add chicken, sherry, soy sauce, pea pods and almonds.
14. Heat in covered wok over low heat until hot.
15. Serve over rice and enjoy.
16. Makes 2 servings.

chicken breasts, cornstarch, salt, sugar, peanut oil, almonds, garlic, soy sauce, sesame seed, chinese pea pods, thin slices fresh ginger root, sherry, egg, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457118 (may not work)