1 c. carrots, thinly sliced
1 c. celery, thinly sliced
1 c. cauliflower, cut into sm. flowerets
1 c. broccoli, cut into sm. flowerets
2 med. onions, thinly sliced
1 sm. can sliced water chestnuts
1 sm. bag blanched, slivered almonds, toasted
2 deboned chicken breasts, diced
1 bottle soy sauce
Oil

Heat wok on high heat (skillet may be used). Put 1 tablespoon oil in wok. Add carrots. Stir-fry, stirring constantly until slightly tender but still crispy (approximately 2 minutes). Remove from wok. Add oil as needed.

Add celery and stir-fry, stirring constantly until slightly tender but still crisp. Remove from wok. Continue this way until all vegetables have been stir-fried. Put chicken in wok with oil and 4 tablespoons soy sauce. Stir-fry until thoroughly cooked.

Add all ingredients, including water chestnuts and almonds, back into the wok. Add 3 tablespoons soy sauce as you stir to mix ingredients together. Serve over regular rice or fried rice.