3 whole chicken breasts
2 tbsp. soy sauce
1 1/2 tsp. sugar
1/4 c. cornstarch
1 (14 oz.) can chicken broth
1 (5 oz.) can water chestnuts, drained and chopped
1 94 oz.) can whole mushrooms, drained
5 tbsp. salad oil
2 tsp. salt
Dash of pepper
1/3 c. water
1/2 c. peas, drained
1 c. thinly sliced celery
1/2 c. toasted, slivered almonds

Bone and skin chicken breasts; slice into long, thin slivers. Heat oil in large skillet; add chicken slivers, soy sauce, salt, sugar, and pepper. Cook, stirring, until chicken is no longer pink. Make a smooth paste of cornstarch and water; stir into chicken mixture. Add chicken broth, water chestnuts, peas, celery, and mushrooms; cook, stirring until slightly thickened. Serve over hot rice.