2 or 3 broiler chickens, boned and skinned (save the broth)
5 tbsp. oil
2 tbsp. soy sauce
2 tsp. salt (optional)
Dash pepper
1/4 c. cornstarch
14 oz. clear chicken broth
1 can water chestnuts, drained and chopped
1/2 c. snow peas
1 c. diagonally sliced celery
1 can sliced mushrooms
1/2 c. toasted slivered almonds

Freeze meat to cut, then slice into long slivers. Let thaw completely. Heat oil in Wok. Add chicken, soy sauce, salt, sugar and pepper. Cook, stirring a few minutes or just until chicken is no longer pink. In a small bowl, make a smooth paste of cornstarch and 1/3 cup water. Stir into chicken mixture with chicken broth, water chestnuts, snow peas, celery and mushrooms. Cook, stirring, until slightly thickened and translucent. Sprinkle with almonds. Serves 6.