1/2 c. coarsely broken walnuts
1/4 c. salad oil
2 chicken breasts (raw), boned & cut lengthwise in very thin strips
1/2 tsp. salt
1 c. onion slices
1 1/4 c. bias cut celery slices
1 1/4 c. chicken broth
1 tsp. sugar
1 tbsp. cornstarch
1/4 c. soy sauce
2 tbsp. cooking sherry
1 (5 oz.) can bamboo shoots, drained
1 (5 oz.) can water chestnuts, drained & sliced

In skillet, toast walnuts in hot oil, stirring instantly. Remove nuts to paper towels. Put chicken into skillet, sprinkle with salt. Cook, stirring frequently, 5 to 10 minutes or until tender. Remove chicken. Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook, uncovered 5 minutes. Combine sugar, cornstarch, soy sauce and sherry and remaining chicken broth. Pour over vegetables in skillet. Cook and stir until sauce thickens. Add chicken, bamboo shoots, water chestnuts and walnuts. Heat through, serve with rice. Serves 4.