6 single chicken breasts boned and cut into strips
6 tsp. cornstarch
1 tsp. sugar
2 tbsp. soy sauce
7 tbsp. oil, divided
1/2 c. broken walnuts
2 lg. onions, sliced
3 stalks celery, diagonally sliced
1 can water chestnuts, sliced
1/4 lb. fresh snow peas
1 can chicken broth
1 tsp. sugar
1 tbsp. cornstarch
3 tbsp. soy sauce
3 tbsp. cooking sherry

Combine cornstarch, sugar, soy sauce and 3 tablespoons oil. Stir to smooth paste and add chicken strips. Mix to coat evenly. Put 2 tablespoons oil in skillet and saute walnuts until light brown. Remove from pan sprinkle with salt and keep warm.

Heat 2 tablespoons more of oil and add coated chicken strips. Stir fry for 5 minutes and remove from pan.

Put sliced onions, celery and 1/2 can chicken broth in pan and cook about 5 minutes, or until vegetables are crisp. Put chicken strips back into pan on top of celery and onions and add water chestnuts and remaining broth which as been mixed and thickened with the last four ingredients. Simmer for a few minutes then add pea pods, stir and simmer 2 to 3 minutes. Serve with rice. Serve with walnuts on top.