Ingredients
1 medium onion, cut into ½-in cubes
2 tablespoons oil
¼ cup whole blanched almonds
1 green pepper, cut into ½-inch cubes
¼ pound mushrooms, sliced
4 chicken breast halves, skinned, boned, cut into ½-inch cubes
4 to 5 water chestnuts, sliced
2 teaspoons soy sauce
2 teaspoon dry sherry or white wine
½ cup chicken broth or water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Directions
Heat oil in wok or large skillet and stir-fry almonds until lightly browned; remove from pan. Stir-fry green pepper and onion 2 to 3 minutes; push aside. Stir-fry mushrooms 1 to 2 minutes; push aside.
Stir-fry chicken 3 to 4 minutes or until done. Return the vegetables to the chicken; add water chestnuts. In a small bowl, combine soy sauce, sherry, chicken broth and cornstarch mixture; stir and add to ingredients in wok or skillet. Heat until sauce is thickened. Add almonds. Serve at once with noodles. Makes 4 servings.