1. Prepare and dice all ingredients. Toast almonds in oven.
2. Heat oil in wok to smoking point, add chicken and onions to it, except for the almonds and corn starch solution.
Stir everything well.
Cover wok and cook ingredients 2 minutes. Lift cover up about 2 times to give ingredients a stir.
At end of cooking time, uncover wok, add thoroughly mixed
corn starch solution, cook until gravy forms.
Place ingredients in serving platter. Sprinkle with almonds.
NOTE: Chicken may be replaced by shrimps or pork in above