2 lbs. boned chicken breast
1/4 c. salad oil
1 tsp. salt
1 c. chicken broth
6 oz. can mushrooms
2 c. chopped celery
10 oz. pkg. frozen peas
4 tbsp. cornstarch
2 tbsp. soy sauce
2/3 c. cold water
1/2 c. slivered almonds
1/4 c. sliced scallions

Cut chicken in bite size pieces. Heat oil, add salt and then add chicken. Add broth and undrained mushrooms. Add celery and unthawed peas. Cover and simmer around 10 minutes. Meanwhile, blend cornstarch, soy sauce and cold water. Stir constantly until liquid thickens and add to chicken mixture. Heat until everything is hot. Sprinkle with almonds and scallions and serve on rice.