Libyan Almond Chicken

3 lbs of raw whole chicken (If using rotisserie chicken, you also needs 2 cups of chicken stock.)
1 (10 ounce) package frozen peas
2 cups chicken stock
1 Tablespoon sherry wine  (Apple cider is commonly used to substitute for sherry in cooking. It can be used in equal measure for the sherry called for in the recipe. If using apple cider vinegar, cut the amount to one-half of what is called for and replace the remainder with water.)
1/2 cup almonds, chopped
1 cup celery, chopped
salt to taste
3 tablespoons oil
2 tablespoons cornstarch

1. Boil chicken in water about 30 minutes.
2. Take out, set aside to cool.
3. Save two cups of the chicken stock. Make sure this is not greasy by straining any fat off the top.
4. De-bone the cooled chicken.
5. Heat the oil.
6. Add the sherry, celery, peas, stock, almonds, and salt.
7. Simmer 10 minutes.
8. Thicken sauce w/ 2 tablespoons cornstarch mixed with 1/4 cup cold water.
9. Bring sauce to a boil until it thickens.

10. Put the cooled chicken back into the mixture, getting everything hot.
11. Serve with rice noodles or a bowl of steaming rice.