2 whole, raw chicken breasts, skinned and thinly sliced
2 tbsp. oil
1 sm. onion, thinly sliced
1 c. celery, thinly sliced
1 c. sliced water chestnuts
1/4 c. cold water
2 c. chicken broth or bouillon
2 tbsp. cornstarch
Salt
1/4 c. toasted, slivered almonds (optional)
1 (5 oz.) can bamboo shoots
2 tbsp. soy sauce
1 tsp. sugar

Preheat oil in heavy frying pan or wok. Saute chicken for 2 to 3 minutes. Add onion and celery. Cook 5 minutes. Then add water chestnuts, bamboo shoots, chicken broth, and soy sauce. Cover and cook 5 more minutes. Blend sugar, cornstarch, and water. Pour over chicken and cook until thick, stirring constantly. Add salt to taste. Garnish with almonds. Serve over rice. 4 large servings, 340 calories each.