2 c. finely sliced raw chicken breast
1/4 c. shortening or oil
2 (5 oz.) cans bamboo shoots, drained and diced
1 c. diced bok choy
2 c. diced celery
2 (5 oz.) cans water chestnuts, drained and sliced
3 c. chicken broth
2 tbsp. soy sauce
2 tsp. monosodium glutamate, optional
1/3 c. cornstarch
1/2 c. toasted halved almonds
Hot cooked rice

In large skillet quickly cook chicken in hot shortening. Add next 7 ingredients; mix thoroughly. Bring to boiling; cover, cook 5 minutes over low heat or until crisp-tender.

Blend cornstarch and 1/2 cup cold water; add to chicken. Cook stirring constantly until mixture thickens and bubbles. Salt to taste. Garnish with almonds. Serve immediately over hot rice. 6 to 8 servings.