2 tbsp. slivered almonds
2 chicken breasts, diced into 1/2 inch cubes
1/2 lg. green pepper, cut into 1/2 inch strips
4-5 stalks celery and tops, sliced diagonally
3 green onions and tops, sliced
1/2 c. frozen or fresh snow peas
1/4 c. cooking oil
1 tsp. salt
1 tsp. ginger
Dash of freshly ground black pepper
1/8 tsp. garlic powder
1 chicken bouillon cube dissolved in 1 c. boiling water
1 tbsp. cornstarch dissolved in 1/4 c. cold water
1 tbsp. soy sauce
1 tbsp. lemon juice

Stir fry chicken in hot oil. Add salt, ginger, pepper and nuts and stir fry for about 5-6 minutes. Spoon from pan and keep warm. Add celery, pepper, and onions to hot oil in pan. Stir constantly several minutes until celery leaves are wilted, or until desired doneness. Add pea pods and stir 1 minute more.

Re-add chicken mixture to pan with vegetables. Add bouillon until bubbly with soy sauce and lemon juice. Turn heat down and add cornstarch mixture and stir until thickened and clear. Serve on rice or chow mein noodles.