Spread almonds in a shallow pan; toast in a 350 degrees oven until slightly browned (about 5 minutes); set aside. Place wok on medium heat. When wok is hot, add butter. When butter has melted, add mushrooms and stir-fry until golden and limp (about 3 minutes). Add peas, pod peas and 1/2 cup of the broth; stir-fry for about 2 minutes (do seconds if using frozen pod peas) or until peas are heated through. Add water chestnuts, turkey or chicken and onion; stir-fry for about 1 minute. Combine cornstarch, soy and remaining 1/4 cup chicken broth; add to turkey or chicken mixture and stir and cook until it boils and thickens (about 1 minute). Garnish with toasted almonds. Makes 4 to 6 servings.