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.
Dissolve cornstarch in half the chicken stock.
Reheat wok to highest temp and add veggies. Stir fry briefly. Add remaining stock and cook uncovered until veggies are tender.
Stir in cornstarch mixture and toasted almonds.
Serve with noodles or rice.