Almond Chicken

Ingredients:
2 chicken breast halves, cut in 1/2" cubes
Marinate chicken while preparing other ingredients (30 minutes or so) in:
2 T. canola oil
1 Tb. gluten-free soy sauce
1 Tb. gluten-free sherry
pinch of sugar
pinch of salt

While the chicken is marinating have the following all ready to go
BEFORE COOKING:
1 cup sliced fresh mushrooms
1 cup diagonally sliced celery
1 cup frozen green peas OR pea pods, blanched for about 30 sec.
1 small can sliced water chestnuts
1 small pkg. slivered almonds, toasted in skillet with a little margarine til golden

Sauce:
1 cup water
2 tablespoon gluten-free cornstarch
1 teaspoon inst. gluten-free chicken bullion (or use stock if available)
1/2 teaspoon salt
1/2 teaspoon fresh grated ginger or ground ginger
1 Tablespoon gluten-free soy sauce

Directions:
Heat wok over high heat. Pour in a little oil and add chicken, stir-frying until cooked. Remove to bowl. Add more oil to wok and cook mushrooms, then add celery and stir fry a little if par-boiled, or more if not. Add peas or pea pods and stir-fry a couple of minutes. Add water chestnuts and chicken, stirring to mix.

Add sauce mixture and stir constantly until thickened. Turn off heat, add almonds and serve over rice. Pass additional soy sauce, if desired.