1 c. coarsely broken walnuts
2 tbsp. salad oil
2 chicken breasts, skinned, boned
1/2 tsp. salt
1 c. onion slices
1 1/2 c. diagonally sliced celery
1 1/4 c. chicken broth
1 tsp. sugar
1 tbsp. cornstarch
1/4 c. soy sauce
2 tbsp. white wine
1 (5 oz.) can bamboo shoots
1 (5 oz.) can sliced water chestnuts

In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts to paper towels and drain. Cut chicken into 1/2 x 2 inch strips, place in hot skillet and sprinkle with salt. Cook and stir until tender, 5-10 minutes. Remove chicken, add onion, celery and 1/2 cup broth. Cook uncovered 5 minutes until tender-crisp.

Combine sugar, cornstarch, soy sauce and wine. Add rest of broth, mix well. Pour over vegetables and heat until sauce thickens. Add chicken, bamboo shoots, water chestnuts and walnuts and heat through. Serve over hot rice. 4-6 servings.