Instructions: Cut chicken into pieces, each about 1 1/2 times the size of an almond, and marinate for 15 minutes at room temperature. If the almonds are not already roasted, coat them with a little peanut oil and bake them on a cookie sheet at 400F until they are golden. Have all ingredients pre-measured and ready to be added. Heat your wok or skillet until it is very hot. Pour in the oil, add the onion, (the optional garlic & ginger) and stir fry for about 20 seconds before adding with water chestnuts. Continue to lift, toss, and stir the ingredients until they are 3/4 done. Remove, set aside, and keep warm if possible. Wipe out the wok. Heat it up again, pour in the oil, and add the marinated chicken breast. Stir fry until chicken is about 3/4 done.

Add the cooked onions & water chestnuts, the bamboo shoots, almonds, plus the chicken stock, wine, salt, sugar, soy sauce. Lift, stir, and toss to mix. Stir the cornstarch/water mixture to recombine it, pour it in, blend it with the sauce, and cook until the sauce is thickened and translucent.

Serve immediately with plain rice.

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