2 c. raw diced chicken breasts
1/2 c. diced celery
3 tbsp. vegetable oil
1/2 c. sliced mushrooms
1/2 c. bamboo shoots
1/2 tsp. salt
1 tsp. monosodium glutamate
1/2 tsp. sugar
3 tbsp. soy sauce
1 c. water
1 c. pea pods
2 tbsp. cornstarch mixed in 3 tbsp. water
1/4 c. crushed toasted almonds

In large skillet saute chicken and celery for 3 to 4 minutes in oil. Add waterchestnuts, mushrooms and bamboo shoots. Cook 1 to 2 minutes more. Add seasonings, sugar, soy sauce and water. Add pea pods, cook 1 to 2 minutes more. Stir in cornstarch mix. Cook until thick. Top with almonds. Serve over rice.