~ Almond chicken with mushrooms Recipe ~

1/4  cup           Halved almonds
                        Oil
                        Cornstarch
   1      tablespoon    Sherry
   1      tablespoon    Oyster sauce
                        Salt
     1/2  teaspoon      Sugar
   1      pound         Boneless chicken breast -- cubed
   2      teaspoons     White wine
     1/2                Egg white
                        Pepper
     1/4  pound         Chinese pea pods
   2                    Water chestnuts -- sliced
     1/4  cup           Thinly sliced bamboo shoots
  24                    Fresh button mushrooms -- OR- Canned button
mushrooms

Fry almonds in oil until golden. Drain and set aside.
Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster
sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside.
Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste
with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken
and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo
shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to
wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried
almonds.

 Created by: David Lee, Chinese Arts Council
 (C) 1992 The Los Angeles Times