4 tbsp. olive oil
2 c. diced celery
3 tbsp. Kikkoman soy sauce
1 c. shredded Chinese cabbage
3 lg. cloves minced garlic
2 whole raw chicken breasts, removed from bone & cut in fine strips
4 tbsp. cornstarch (mixed smooth in 3 tbsp. water)
2 c. bamboo shoots
1/2 c. slivered almonds
3 c. chicken broth
1 c. water chestnuts, sliced
1 bunch green onions, sliced

Fry chicken strips in olive oil over high heat, stirring constantly for 5 minutes. Add everything else but cornstarch mixture. Cover the pan and steam over medium heat for 5 minutes. Stir in the cornstarch mixture, using high heat and stirring vigorously and constantly to thicken the dish. Cook for 5 minutes. Serve with plenty of boiled rice.