1 lb. fresh shitake mushrooms
1 lb. sliced almonds
1 med. onion
4 celery stalks
2 med. heads broccoli
4 skinless, boneless chicken breasts
8 tbsp. vegetable oil
1 tsp. sesame oil

MARINADE:

1/2 c. soy sauce
1/2 c. dry sherry or rice wine
2 tsp. cornstarch

Slice mushrooms and set aside. Toast almonds by heating oven to 375 degrees. Spread the almonds evenly on the baking sheet and toast in oven to lightly brown, 6-8 minutes.

Cut onions lengthwise in half, then cut each half into 4-5 wedges. Trim celery and cut stalks crosswise on the bias into 1/2-inch slices. Cut broccoli into florets. Remove tendon from breast and cut on the bias into thin strips. You should get 10-15 strips from each breast.

In a bowl mix marinade ingredients and stir until cornstarch is dissolved. Cover chicken with marinade and let stand at least 15 minutes. Cook celery and onions until soft. Add broccoli and saute 2-3 minutes. Add mushrooms and saute 2-3 minutes. Strain vegetables and set aside.

Drain chicken and reserve marinade. Cook 2-3 minutes until opaque. Add vegetables back to chicken. Add reserve marinade and cook until it thickens. Sprinkle with sesame oil. Add almonds and toss with cellophane noodles. Serve on a bed of mixed greens.