A Chinese Restaurant favorite of mine, Moo Goo Gai Pan, which takes its name from a province in northern China. Moo Goo means Mongolia. Gai and Pan refer to rice and chicken.
In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
In a saute pan, saute almonds in butter, set aside.
In a wok or large skillet heat oil over med-high heat.
Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
Stir soy mixture until blended then pour into wok, stirring constantly.