Almond Chicken

Heat oil in a large frying pan or wok over medium heat. Chop chicken into 1-inch pieces and combine in a bowl with the egg white, salt, and cornstarch. Mix well with a fork and set aside. Chop the scallion, drain the water chestnuts, and measure out the almonds, peas, soy sauce, and sherry: The meal cooks quickly once you begin.

Dump chicken pieces into the hot oil and sauté until it begins turning golden brown on the outside and the chicken is barely white all the way through. Add water chestnuts and sauté for another 2-3 minutes. Add peas, scallion, almonds, soy sauce, and sherry and cook, mixing often, for another 2-3 minutes.

Serve over steamed rice.

Adapted from Appetite for China.