4 chicken breasts, skinned, boned, and cut into 1 in. squares
2 tbsp. cornstarch
2 tbsp. peanut oil
1 c. celery, sliced diagonally in 1/2 in. slices
1 green pepper, cut into 1 in. squares
1 (4 oz.) can button mushrooms (not drained)
1 (5 oz.) can water chestnuts, sliced and drained
1 tbsp. soy sauce
1/4 c. slivered almonds

Shake chicken with cornstarch. Stir fry in hot oil until chicken turns white. Add celery; cook 2 minutes. Add mushrooms with liquid, green peppers, water chestnuts, and soy sauce. Cook until crisp and tender. Add almonds at last. Serve over hot rice.