-
1
With a sharp knife, cut the Thai chili in half lengthwise.
-
2
Seed by scraping the inside of each chili half with your knife.
-
3
Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
-
4
In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
-
5
Add the strips of chicken and stir to coat; cover and refrigerate.
-
6
Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
-
7
Heat the oil in a wok or large skillet set over high heat.
-
8
When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
-
9
Saute quickly just until the chicken begins to brown and then pour in the marinade.
-
10
Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
-
11
Cook for 2-3 minutes or until the carrots are tender.
-
12
Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
-
13
If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
-
14
Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
-
15
Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
-
16
Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
-
17
Sprinkle with almonds before serving.
