For marinade, combine, salt, sugar, cornstarch and sherry. Add chicken. Set aside.
Toast almonds at 350° for 5-10 minutes until light brown.
Put oil in wok, heat to 325°. Add chicken, stir fry 4-6 minutes. Remove to warm dish in oven. Leave excess oil in wok. Reheat to highest temp and add veggies. Stir fry briefly, add stock and cook uncovered until veggies are tender.
Dissolve cornstarch in chicken broth. Stir in chicken cornstarch mixture and toasted almonds.
Serve with noodles or rice.