1 sm. head Chinese cabbage, cut in 1/8 inch slices
6 stalks celery, cut in julienne strips
2 lg. onions, sliced very thin
1 c. fresh pea pods
1 c. sliced fresh mushrooms
1 med. green pepper, cut in 1 inch squares
1 (8 oz.) can bamboo shoots
1 (5 oz.) can sliced water chestnuts
1 1/2 c. walnut halves
3 lbs. boned chicken breasts, skin removed
Peanut oil
Soy sauce
3 tbsp. corn starch
Salt
Garlic salt, optional
1 tsp. sugar
2 c. chicken broth

Boil walnuts in water for 3 minutes. Set aside. Saute all vegetables quickly in peanut oil until crisp. Drain and set aside.

Saute walnuts until brown; add to the vegetables. In large skillet saute chicken seasoned with salt, (garlic salt), soy sauce and sugar.

In a separate pan combine chicken broth, corn starch and soy sauce to taste. Cook stirring constantly until broth becomes thickened.

Add vegetables and chicken to broth and heat gently until warm through. Serve with brown rice. Sprinkle chives on top for garnish before serving.