Chicken Velvet

Ingr:
4 chicken breasts
1 tbsp cornstarch
2 tbsp water
1 tsp sherry
1 tsp salt
1scallion, chopped
2 slices fresh ginger
1/4 lb fresh mushrooms
1 can bamboo shoots
1 can water chestnuts
4 tbsp oil
1/4 cup slivered almonds
1/2 cup green beans

Bone chicken breast and cut in pieces. Mix with cornstarch, add scallion, ginger, water, sherry and salt. Heat 1 tbsp oil and saute the almonds until brown (1 minute or so). Remove from pan. Drain.
Add 1 T additional oil to same skillet and saute, mushrooms, bamboo shoots, water chestnuts and greem beans for 1-2 minutes. Remove from pan. Set aside. Add last 2 tbsp oil to same skillet. Add chicken mixture and stir fry until chicken is cooked through. Add set aside vegetables and almonds. Serves 4.