1 c. celery
2 lg. onions
2 green peppers
1 c. boneless chicken
1/4 c. walnuts
1/8 c. vegetable oil
1/2 can water chestnuts
1/8 c. soy sauce
1 tbsp. cornstarch
1 tsp. sugar
1 tbsp. sherry wine

Cut chicken into strips. Cut up vegetables. Cut up walnuts. Set aside. Fry walnuts in oil until golden, remove from pan. Cook raw chicken until tender. Add celery, onions, peppers, and cook until transparent. Add sauce made of starch, soy sauce, sugar, and sherry. Add nuts and stir well. Serve with white rice or rice pilaf.