1 c. EACH celery, green pepper, carrots & mushrooms
1/2 c. EACH red onion & yellow onion
1 pkg. skinless chicken breasts, cut into thin strips
1 bag slivered almonds

SAUCE:

6 tbsp. soy sauce
4 tbsp. sherry
2 tbsp. water
2 tbsp. sugar
2 tbsp. cornstarch

Make 1 cup rice ahead of time. Heat 2 tablespoons oil in Wok at 350 degrees. Brown chicken for 5-10 minutes. Remove from Wok. Add celery, onions, carrots and green peppers. Stir-fry (you may also add a bit more oil) 1-3 minutes. Add chicken and mushrooms and almonds. Stir-fry 1-2 minutes. Add sauce. Cook until all is heated, 1-3 minutes. Stir well. Serve immediately over rice. Serves 3-5 people.