2 1/2 lbs. chicken, cut in thin slices
3 c. chicken broth
1 tsp. ginger
3/4 tsp. salt
1 tbsp. soy sauce
1/4 c. oil
1/2 c. slivered almonds
1 c. celery
1 c. bambo shoots
1 can mushrooms, drained
1 can water chestnuts, drained
Cornstarch
Cooked rice or patty shells

Combine ginger, salt, and soy sauce in deep bowl. Add chicken slices and let stand a few minutes, turning chicken over once or twice. Heat oil; add almonds and blanch until golden brown. Remove almonds from oil. Add chicken and cook until nice and brown. Add chicken broth; cook over medium heat 15 minutes. Add celery, shoots, mushrooms, and chestnuts. Thicken with corn starch. Top with almonds. Serve over cooked rice or patty shells.