How to make it

  • Cut chicken into 3/4 inch cubes.
  • Set aside.
  • Heat oil in wok over medium high meat.
  • Add almonds and toss until browned about 5 minutes.
  • Remove with slotted spoon and set aside.
  • Add chicken to wok and toss 3 minutes.
  • In small bowl mix sherry soy sauce, cornstarch, sugar and ginger.
  • Stir into chicken then cook and stir until thickened.
  • Stir in snow peas, onion and reserved almonds.
  • Heat through then serve with hot steamed rice.

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