1 lb. chicken breast meat (boned and sliced)

Mix chicken for 15 minutes with: 1 tsp. gin or other liquor 1 tsp. soy sauce 1 tbsp. cornstarch 1/4 tsp. sugar 1/2 tsp. ginger juice or 1 slice (crushed) ginger

1/4 lb. Chinese peas (or string beans) 2 stalks green onion (cut 1 1/2 inches long) 4 water chestnuts, sliced 1 stalk celery (sliced) 4 mushrooms, sliced 1/2 c. almonds (blanched - deep fry for a min. or two)

GRAVY:

1 tbsp. cornstarch
1/4 tsp. sugar
3/4 c. water or soup stock
2 drops sesame seed oil
1 tbsp. soy sauce
1/2 tsp. monosodium glutamate

Heat pan with 2 tablespoons oil. Add chicken (cook about 1 minute or more). Add mushrooms, celery, bamboo shoots and cook for another minute or so. Add salt and pepper, green onions, and peas. Do not overcook vegetables. Then add gravy.

Serve on platter and garnish with almonds (crushed if you wish).