Almond-Chicken Stir Fry

3/4 pounds boneless chicken breast, cut into 1 1/2- to 2-inch cubes
1 tablespoon soy sauce
1 tablespoon dry sherry or Chinese rice wine
1 tablespoon cornstarch

1 cup Diamond Almonds

1/2 cup chicken stock
3 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch

2 tablespoons cooking oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 small red onion, cut into 1-inch squares
1 small red bell pepper, cut into 1-inch squares
1 small yellow bell pepper, cut into 1-inch squares
4 ounces (about 1 cup) snow peas, trimmed and halved diagonally

In a medium bowl combine chicken, soy sauce, sherry, and cornstarch. Stir to coat; set aside for 10 minutes.

To toast the almonds:
Preheat oven to 350F. Spread almonds on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside.

In a small bowl combine chicken stock, soy sauce, sesame oil, sugar, and cornstarch. Set aside.

Heat a wok or large saute pan over medium heat. When hot, add 1 tablespoon oil; swirl to coat sides. Add ginger and garlic; cook and stir 10 seconds.

Add chicken and cook 3 to 4 minutes, or until cooked through. Remove from pan.

Heat remaining tablespoon oil in pan; add onion and bell peppers and cook 2 minutes.

Add snow peas and cook 1 minute.

Return chicken to pan and stir in stock mixture. Bring to boil; cover and cook 2 minutes or until vegetables are tender-crisp. Stir in toasted almonds and serve immediately.

Servings: 4
Source: Diamond of California