2 whole broiler-fryer chicken breasts, halved, boned, skinned, and cut in
1/2 inch strips
1/4 c. cooking oil
1 c. coarsely broken walnuts
1/2 tsp. salt
1 1/2 c. diagonally sliced celery
1 c. sliced onion
1 1/4 c. chicken broth, divided
1/4 c. soy sauce
1 tbsp. cornstarch
2 tbsp. sherry
1 tsp. sugar
1 (5 oz.) can bamboo shoots
1 (5 oz.) can water chestnuts, sliced and drained

In wok or large frypan, place oil and swirl; heat over medium high heat 1 minute. Add walnuts; stir fry 3 minutes or until brown. Drain and set aside. In same wok, place chicken. Sprinkle with salt; stir fry about 7 minutes or until fork can be inserted in chicken with ease. Drain and set aside.

In same wok, place celery, onion, and 1/2 cup of the chicken broth. Cook, stirring, about 5 minutes or until vegetables are tender-crisp. In small bowl, make sauce by mixing together soy sauce, cornstarch, sherry, and sugar; stir in remaining 3/4 cup chicken broth.

Pour sauce over vegetables in wok. Cook, stirring, about 3 minutes or until sauce is thick. Add shoots, water chestnuts, chicken, and walnuts. Cook about 2 minutes longer or until hot. Serve over hot cooked rice. Makes 4 large servings.