Step 1

In a large bowl, whisk together the soy sauce and cornstarch until dissolved. Mix in the garlic and ginger. Add the chicken breast cubes to the bowl and let them marinate in the mixture for 15 to 20 minutes.

Step 2

Combine the cornstarch, chicken broth, sherry or white wine, and granulated sugar in a bowl. Set aside.

Step 3

Heat a large frying pan or wok and add the almonds. Stir the almonds until fragrant and golden brown, about 4 to 5 minutes. Remove them and set them aside.

Step 4

Heat 1 tablespoon of oil in the same wok. Add the water chestnuts and snow peas and fry for 30 seconds. Remove and set aside.

Step 5

Heat the wok again with 2 tablespoons of oil and fry the marinated chicken until white and firm, about 2 minutes. Add the toasted almonds, vegetables, and sauce and toss to coat. Keep stirring until the sauce thickens. Serve with rice, lettuce, or noodles. Enjoy!