3 tbsp. butter
3 c. finely cut celery
1/2 c. onions, slivered fine
1/2 c. green pepper, slivered fine
1 c. chicken broth
2 sm. cans water chestnuts, drained
1 c. sliced mushrooms (save juice)
1/2 c. mushroom juice
1/2 pkg. slivered almonds
1 tbsp. sugar
2 tbsp. starch
3-4 tbsp. Worcestershire sauce
Pinch black pepper

On low heat cook butter and celery for 10 minutes. Add onions, green peppers, chicken broth; cover and simmer on low heat until onions turn transparent. Add water chestnuts, mushrooms, almonds. Mix chicken broth and mushroom juice, sugar, starch, Worcestershire sauce and pepper.

Bring vegetables to boil; stir in the sugar-starch mixture. Cook until the gravy clears, then add 1 cut up stewed chicken. Serve over Chinese noodles or rice.