3 tbsp. cooking oil
1 clove minced garlic
1 tsp. salt
2 c. diced raw chicken
2 tbsp. soy sauce
1 c. (thawed) frozen peas
1 c. diced celery
1/2 c. mushrooms (optional)
1 c. boiling water
1 tbsp. cornstarch
1/4 c. cold water
1/2 c. toasted almonds

Heat oil, salt and garlic in skillet. When very hot, add chicken and saute for 3 minutes. Season with soy sauce and stir well. Add peas, celery, mushrooms and boiling water. Stir well.

Add cornstarch, mixed with cold water, and lower heat. When gravy thickens, remove from heat. Sprinkle with toasted almonds. Serve very hot over rice!