Directions:
1. In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon oil.
2. Add cubed chicken and toss to coat. Set aside.
3. Preheat electric wok at 350 degrees. Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove.
4. heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture.
5. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms, scallions and water chestnuts, stir fry 2 minutes.
6. Add stock and combine all ingredients. Cover and simmer 5 minutes.
7. Meanwhile combine cornstarch, water and soy sauce, pour into chicken mixture, stirring until thickened.
8. Garnish with toasted almonds. Reduce heat setting to warm for serving.