1 c. coarsely broken walnuts
1/4 c. salad oil
2 chicken breasts, boned, cut lengthwise into very thin strips
1/2 tsp. salt
1 c. sliced onion
1 1/2 c. bias-cut celery slices
1 1/4 c. chicken broth
1 tsp. sugar
1 tbsp. cornstarch
1/4 c. soy sauce
2 tbsp. cooking sherry
1 (5 oz.) can bamboo shoots, drained
1 (5 oz.) can water chestnuts, drained and sliced
Hot cooked rice

Toast walnuts in hot oil in skillet, stirring constantly. Remove to paper towel to drain. Place chicken strips in same skillet; sprinkle with salt. Cook, stirring frequently, 5-10 minutes, or until tender. Remove from pan.

Add onion and celery slices and 1/2 cup of chicken broth; cook uncovered 5 minutes or until vegetables are slightly tender. Combine sugar; cornstarch, soy sauce, and cooking sherry, adding remaining broth. Pour over vegetables; cook and stir until sauce thickens. Add chicken, bamboo shoots, water chestnuts, and walnuts. Heat thoroughly. Serve with hot cooked rice. Makes 4-6 servings.