2 chicken breasts
1/2 tsp. salt
1 tsp. cornstarch
2 tbsp. peanut oil
1 c. diagonally sliced celery
1 (4 oz.) can mushrooms
1 green pepper, cut in sm. squares
1 (5 oz.) can water chestnuts, drained & sliced
1 tbsp. soy sauce
1/4 c. slivered almonds

Remove skin and bones from chicken; cut into 1 inch pieces. Sprinkle with salt and cornstarch. Stir-fry in oil for about 2 minutes or until chicken turns white. Add celery; cook for 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts and soy sauce. Cook for 4 minutes. Stir in almonds. Yields 4 servings. 242 calories per serving. I serve this over rice.