3 whole chicken breasts, halved
1 lg. onion, peeled and sliced
1 1/2 tsp. salt
1/8 tsp. pepper
Water
2 tbsp. vegetable oil
1 1/2 c. chopped celery
1 pkg. frozen peas
1 (3 or 4 oz.) can mushrooms
2 tbsp. cornstarch
1/2 tsp. ground ginger
2 tbsp. soy sauce
Toasted slivered almonds

OPTIONAL VEGETABLES: Chinese pea pods, water chestnuts, bamboo shoots, broccoli, etc.

Combine chicken breasts, 2 slices of onion, salt, pepper and 1 cup water in a large saucepan; cover. Simmer 20 minutes or until chicken is tender.

Remove from broth and cool until easy to handle. Strain broth into small bowl. Pull skin from chicken and take meat from bones in one piece; chill, then cut into thin strips. Chill broth separately, then skim fat is needed.

When ready to finish cooking, saute remaining onion in vegetable oil in a large frying pan 2-3 minutes, push to one side; stir in celery and saute 2-3 minutes, push to side, place peas, mushrooms and liquid, and any optional vegetables, and chicken strips in separate piles in pan; pour in broth, cover, steam 10 minutes, or until peas are crisply tender.

Lift vegetables from pan with slotted spoon; place in a serving bowl; lift out chicken strips and arrange on top.

Blend cornstarch and ginger with soy sauce in cup, stir in 2 tablespoons cold water until smooth. Stir into liquid in pan; cook until smooth and slightly thick, pour over chicken and vegetables, decorate with slivered almonds.