2 large chicken breasts; skinned, boned, cubed
1 can button mushrooms
2 large celery ribs; sliced diagonally
1 small onion; sliced
1 can water chestnuts; sliced and drained
1 cup frozen peas
2 tablespoons oil
1 cup chicken broth
1/2 teaspoon sugar
1 tablespoon Soy sauce
pepper (to taste)
1 tablespoon cornstarch; mixed with water
It is very important to have all of your ingredients ready before you start cooking.
Heat 2 tablespoons of corn oil in a large skillet or wok. Add the chicken and stir-fry until it is white. Add the vegetables and stir-fry one minute. Add the broth and seasoning, cover and simmer over low heat for 5 minutes.
DO NOT OVERCOOK.
Stir in the cornstarch and cook just until the sauce is thickand clear. Add almonds.
Serve over rice and/or Chinese noodles.
Source: Ruth McGrew