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Prep Time: 50 minutes
Baking Time: 55 minutes
Ingredient List:

1.00*** lb*** Chicken; boned, skinned
0.25*** tsp*** Salt
0.12*** tsp*** Pepper
1.00*** tsp*** Cornstarch
1.00*** tbsp*** Soysauce
1.00*** cup*** Vegetable oil
0.50*** cup*** Bamboo shoots; diced
1.00*** tbsp*** Rice or white vinegar
1.00*** tbsp*** Rice wine or dry sherry
0.50*** tsp*** Salt
1.00*** tsp*** Sugar
0.50*** tsp*** Cornstarch
0.33*** cup*** Almonds; crisped

Instructions:

1)Dice chicken into 1-inch cubes.
2) Combine marinade ingredients in a medium bowl.
3) Add diced chicken; mix well and stand 30 minutes.
4) Heat oil in a wok over high heat 30 seconds.
5) Add chicken to oil.
6) Stir-fry 30 seconds until very lightly browned.
7) Remove chicken with a slotted spoon; drain well and set aside.
Remove oil from wok except 2 tablespoons.
9) Reheat oil over medium heat 30 seconds.
10) Stir-fry ginger slices 30 seconds, remove and discard.
11) Add green onion, green pepper and bamboo shoots to oil.
12) Stir-fry 1-2 minutes until vegetables are crisp-tender.
13) Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.
14) Bring to a boil.
15) Add chicken to boiling sauce.
16) Stir-fry until chicken is coated with sauce.
17) Add almonds; mix well and serve hot.
18) Variation: Cashew chicken; Substitute crisp cashews for the almonds.