1 lb. chicken livers, fresh or thawed frozen
2 tbsp. soy sauce
1/4 c. cornstarch
1 tsp. salt
1/2 c. water chestnuts, sliced
2 tomatoes, cut into wedges
1/2 c. almonds, toasted, sliced
1/2 stick butter
2 c. chicken broth
1/4 c. scallions, chopped
1/2 c. green pepper, chopped

Rinse livers in cold water. Cut each in half. Dip each half in soy sauce. Cook in butter, over low heat, about 5 minutes, turning often. Remove from pan and keep hot. Stir cornstarch into drippings. Gradually stir in chicken broth. Cook until thickened, stirring frequently. Add salt, green onion, water chestnuts, green pepper and tomato wedges. Heat until hot and pour over livers. Garnish with almonds. Serve with hot, fluffy rice.