3 tbsp. oil or butter
1/4 c. chopped onion
1/2 c. chopped celery
1/4 c. slivered almonds
1/4 tsp. salt
1 c. chopped, cooked chicken
1 tbsp. cornstarch, mixed with enough water to make a paste
1 1/4 c. pineapple juice
1 tbsp. soy sauce
1 tsp. lemon juice
1 c. cooked slivered carrots
3/4 c. pineapple chunks
1 can Chinese noodles

Melt butter and add celery, onion and almonds. Brown lightly and add salt and chicken. Combine cornstarch with water and pineapple juice, soy sauce and lemon juice. Mix until well blended. Add to chicken mixture in skillet and cook, stirring constantly until thickened. Stir in carrots and pineapple chunks, cover and simmer 15 minutes. Serve over noodles.