3/4 tsp. salt
1 tsp. sugar
1/2 tsp. Accent (MSG)
2 tbsp. cornstarch
3 tbsp. soy sauce
1 chicken bouillon cube, dissolved in 1/2 to 1 c. boiling water
1 c. diced celery
1 c. diced onion
1/2 lb. slivered almonds
1 can water chestnuts
1 can bamboo shoots (optional)
1-2 lbs. uncooked chicken, cut into bite-sized pieces

Mix salt, cornstarch, soy sauce, sugar, and Accent. Soak chicken pieces in this for 1/2 to 1 hour.

In a hot skillet with a little oil to cover bottom of skillet, pan fry chicken after it has been soaked. Will turn white color. Put in dissolved bouillon solution. Let set on low heat.

In another skillet, fry all vegetables and almonds. Heat through. Mix all ingredients together. Put into meat/bouillon mixture. Serve with rice.