2 whole chicken breasts
1/2 tsp. salt
1 tsp. cornstarch
2 tbsp. oil
1 c. sliced celery
1 (4 oz.) can mushrooms
1 green pepper, sliced
1 can water chestnuts
1 tbsp. shoyu sauce
1 can baby corn
1/4 c. blanched almonds
20 pea pods

Bone and skin chicken, cut into 1 inch slices. Shake pieces with salt and cornstarch. Stir-fry in hot oil until chicken turns white; approximately 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts, baby corn and shoyu sauce. Cook 4 minutes longer. Add almonds. Good with hot rice.