|Peanut oil/Vegetable oil||3 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Sliced bamboo shoots||2 Can (20 oz)|
|Water chestnuts||1 Can (10 oz)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Soy sauce||1 Teaspoon|
|Cold water||1 Tablespoon|
|Ground pepper||To Taste|
Brown almonds in 400Â°F oven for about 10 minutes.
Pour oil into large frying pan or wok; heat to medium-high heat.
Add onion; cook it until limp.
Remove onion from pan (or push up the side, if using wok).
Add chicken; toss gently for about 1 minute.
Add bamboo shoots and water chestnuts; toss gently for 1 minute.
Add cucumber; cook for 1 minute.
Combine chicken stock, sherry, ginger, and soy sauce.
Add to pan; cook for 1 minute.
Combine cornstarch and water in a small dish.
Stir slowly into hot mixture.
Season with salt and pepper; cook until liquid is thickened.
While it is cooking, return onions to mixture.
Serve chicken with rice and the browned almonds.