1 1/2 c. walnut meats
1 lg. onion
2 tbsp. cornstarch
1 (5 oz.) can water chestnuts
6 tbsp. salad oil
1 tsp. sugar
3 stalks celery
1 (8 1/2 oz.) can bamboo shoots
3/4 tsp. salt
2 lbs. chicken breasts
3 tbsp. soy sauce
1/2 c. chicken broth or bouillon

Place walnuts in a pan. Cover with cold water and bring to a boil. Boil for 3 minutes; drain. Wash celery, cut into pieces. Slice onion very thinly. Drain bamboo shoots and water chestnuts; cut into bite-size pieces.

Wash and dry chicken breasts. Remove skin and bones. Cut meat into bite-size pieces. In a large skillet heat 3 tablespoons oil until hot. Add the vegetables and quickly saute until tender crisp. Remove from skillet and set aside. Saute the walnuts until brown and add them to the waiting vegetables.

In a small bowl combine soy sauce, cornstarch, salt, sugar and stir. Add remaining 3 tablespoons oil to the skillet. Dip pieces of chicken into the soy sauce mixture. Saute the chicken until tender. Add broth and cook until it boils. Add the vegetable, walnuts, heating and stirring for 2 minutes. Serve with rice.