1 c. coarsely broken walnut
1/4 c. salad oil
2 chicken breasts, uncooked, boned and cut lengthwise in very thin strips
1/2 tsp. salt
1 c. onion slices
1 1/2 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 or water
1 (5 oz.) bamboo shoots, drained
1 (5 oz.) water chestnuts, drained, sliced
Cooked rice

In wok or skillet, toast walnuts in hot oil, stirring constantly. Remove nuts to paper towels. Put chicken into wok. Sprinkle with salt. Cook chicken 5 to 10 minutes or until tender. Remove chicken.

Put onions, celery and 1/2 cup of broth in wok. Cook uncovered 5 minutes or until slightly tender. Combine sugar, cornstarch, soy sauce and sherry; add remaining chicken broth. Pour over vegetables. Stir until sauce thickens. Add chicken, bamboo shoots, water chestnuts and walnuts. Heat through. Serves 4 to 6.