I'm not sure why this recipe was rated so low, I don't have too much luck with wok cooking, but I think I could make it taste very good using just a large cast iron skillet, and a few substitutions. For those who don't care for almonds, toasted cashews are a much sweeter, tastier, and more satisfying alternative that goes great with asian themed chicked recipes. Also, for stronger flavor, I would use homemade chicken stock rather than broth. I would add at least one more tbsp. of soy sauce to the sauce mixture, and some red pepper flakes for kick. This recipe does not have to have peanut oil, but can use your regular vegetable oil with a touch of sesame oil, or rice oil (used to make vegetable tempura in restaurants) and have just as much asian appeal for those who are allergic to peanuts or do not wish to buy extra ingredients you may only use one or twice before they go bad. In addition, fresh grated ginger provides more nutrition, good digestion, and prevents all recipes which call for ginger from tasting like last Christmas' gingerbread men! A sharp, tangy, peppery, and nutty flavor, not at all like ground ginger. Serve over brown rice for your health's sake, and enjoy!
