Instructions: Combine 1 tablespoon soy sauce, 1/2 teaspoon cornstarch, salt, and chicken in a bowl; stir well. Cover and marinate ini refrigerator 30 minutes.

Combine 2 tablespoons soy sauce, 1 teaspoon cornstarch, sherry, vinegar, curry powder, sugar, and sesame oil in a small bowl; stir well and set aside. Heat vegetable oil in wok or large nonstick skillet over medium-high heat. Add bell pepper, onion, ginger, and garlic; stir-fry 3 minutes. Add chicken mixture; stir-fry 5 minutes or until chicken is done.

Add sherry mixture and bamboo shoots; stir-fry 1 minute or until thick and bubbly. Sever over rices; sprinkle green onions and almonds over each serving.

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