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

In a skillet, toast walnuts in hot oil, stirring constantly. Remove nuts and drain on paper towels. Put the chicken into skillet and cook, stirring frequently, 5-10 minutes or until tender. Remove chicken. Put onion, celery and 1/2 cup of the chicken broth in the skillet. Cook uncovered for 5 minutes or until slightly tender.

Combine sugar, cornstarch, soy sauce and sherry. Add the remaining chicken broth and pour over vegetables in the skillet. Cook and stir until sauce thickens. Add chicken, bamboo shoots, water chestnuts and walnuts. Heat well. Serves 4-6.