1-1/2 lb. chicken breast, cut in 1/2 inch cubes
1 tsp. ginger
1/4 c. oil
2 tsp. honey
3 Tbsp. soy sauce
1 Tbsp. corn starch
3 Tbsp. water
1/4 c. sherry
1 c. natural whole almonds
1 (12 oz.) pkg. frozen pea pods
In a small bowl, mix the ginger, corn starch, honey, water, soy
sauce and sherry. Thaw pea pods. Heat oil in wok over medium
heat. Add almonds and stir fry for 3 minutes. Add chicken and
cook just till meat turns white. Pour in sherry mixture and cook
til sauce thickens. Add pea pods and stir until hot and glazed.
Serve over rice.
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