3 half breasts chicken
2 1/2 tbsp. soy sauce
3/4 c. condensed chicken broth
2 tsp. cornstarch
3 tbsp. oil
1 1/2 c. snow peas or zucchini squash
1 1/2 c. sliced fresh mushrooms
1 c. celery, sliced 1/4 inch
1 c. onion, cut into wedges
1/4 c. green pepper strips
1/2 c. Diamond walnuts

Remove skin and bone from chicken; cut meat into strips. Toss with 1 1/2 teaspoon soy sauce. Set aside while preparing vegetables. Combine broth with cornstarch and remaining soy sauce, mixing well. Heat 1 tablespoon oil in large skillet, add chicken strips and cook through. Remove chicken from skillet. Add remaining oil to heated skillet and then stir in vegetables. Stir-fry over medium heat for 5 minutes. Add broth mixture and continue to stir until it reaches a boiling point. Add chicken and walnuts to mixture and heat through. Serve at once over cooked rice. Serves 4.