2 c. diced cooked chicken
2 c. sliced celery
1/2 c. mushrooms, sliced
1/2 c. bamboo shoots, sliced very thin
1/2 c. sliced water chestnuts
1/2 c. Chinese pea pods
1 tsp. salt
2 tbsp. cornstarch
1 tsp. salt
2 c. chicken broth
Whole toasted almonds
4-5 cooked rice (1 1/2 c. uncooked)

Saute chicken in a little oil in a large skillet until lightly browned (about 10 minutes). Add celery, mushrooms, bamboo shoots, water chestnuts, pea pods and 1 teaspoon salt. Saute 5 minutes.

Mix cornstarch and 1 teaspoon salt in saucepan. Stir in chicken broth gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add to other ingredients; stir. Cover and simmer 5 minutes more. Sprinkle with toasted almonds. Serve with hot fluffy rice and soy sauce. 6 servings.