1. Combine the soy sauce,corn starch,salt,bicarb and 2 tablespoons of water and use to coat the chicken. Set aside.
2. Combine sauce ingredients. Set aside.
3. Heat a wok over high heat and add the oil. Add the almonds and fry for a couple of minutes,stirring frequently,until lightly browned. Remove from the wok. Add the chicken to the oil and fry for 3 minutes until lightly browned. Remove from the wok.
4. Add a little more oil to the wok if needed,then the ginger and garlic and toss for about 30 seconds,until the garlic is browned. Add the onion and carrot and toss for a minute or two until just starting to soften. Add the sauce mixture and bring to a simmer. Return the chicken to the wok,add the snow peas and toss through. Drizzle in enough corn starch mixture to thicken the wok's contents to a silky consistency. Toss through the almonds and serve.
Adam's tip: I am often asked how Chinese restaurants tenderise their meats for that distinctive silky texture,and the answer is bicarbonate of soda. The alkaline soda reduces the amount the meat proteins tighten as they're cooked.
Also try Adam Liaw's Canadian ginger beef