Almond Chicken Stir-Fry - Recipes in a Pinch

1 Tablespoon cornstarch

2 teaspoons sugar 

1 teaspoon ground ginger 

⅓ cup sherry or chicken broth

3 Tablespoons soy sauce 

3 Tablespoons water

1 teaspoon vegetable oil 

1 cup slivered almonds 

1 ½ pounds chopped, cooked chicken 

2 (6 ounce) packages frozen snow peas, thawed 

Combine cornstarch, sugar and ginger in a small bowl and mix well. Add sherry, soy sauce and water and stir until blended. Heat vegetable oil in a large skillet over medium-high heat. Saute almonds in hot oil,  stirring continuously for 3 minutes. Add chicken. Saute, stirring continuously until heated through; about 3 minutes. Stir in sherry mixture. Cook, stirring until thickened, about 2 minutes. Add snow peas. Cook, stirring until snow peas are glazed. Serve with hot cooked rice. 

Cooking tip: snow peas will hold a lot of liquid when frozen, enough to water down a sauce. Pat dry before adding to recipe.

TOTAL TIME: 15 MINUTES