Almond Chicken

2 Chicken Breasts 2 Eggs
1 Tbl Cold Water 3/4 Cup Flour
1/2 Tsp Salt 1/2 Cup Almonds (Browned), Slivered
1 Cup Apricot Preserves 2 Tbl Vinegar
1/2 Cup Water Or Pineapple Juice 2 Tbl Cornstarch

Mix batter, eggs cold water, flour and salt. Cube chicken breast into 1 inch cubes and add to the batter, chill. Brown almonds in oleo; set aside. Mix sauce; apricot preserves, vinegar and juice with cornstarch. Heat oil in wok and add the chicken. Stir fry until brown, drain from oil and return to the wok with no oil, heating while adding sauce and almonds. Serve with rice

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