1/2-1 c. walnuts, broken
1/4 c. salad oil
2 chicken breasts (raw)
1/2 tsp. salt
1 c. onion slices
1/2 lb. tofu
1 1/2 c. celery slices (bias cut)
1 1/4 c. chicken broth
1 tsp. sugar
1 tbsp. vinegar
1 tbsp. cornstarch
1/4 c. soy sauce
1 (5 oz.) can bamboo shoots
1 (5 oz.) can water chestnuts, drained & sliced

Chicken - boned and cut into lengthwise strips. Can use cooked chicken.

In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts. Drain on paper towels. Put chicken into skillet. Sprinkle with salt. Cook, stirring frequently, 5-10 minutes or until tender, remove chicken.

Put onion, celery and 1/2 cup chicken broth in a skillet. Cook uncovered 5 minutes, or until slightly tender.

Combine cornstarch, soy sauce and vinegar, then the remaining chicken broth. Pour over vegetables in the skillet. Cook. Stir until sauce thickens. Add chicken, bamboo shoots, chestnuts, tofu and walnuts. Heat through. Serve with fluffy rice.