1/2 c. nuts of your choice (almonds are great), slivered
1 c. green peppers, cubed (or 1/2 c. red and 1/2 c. green)
1/2 c. onion, cubed
2 stalks celery, sliced thin
1/2 c. bamboo shoots, sliced thin (optional)
2 tbsp. oil (peanut oil is best)
2 lg. chicken breasts, boned and skinned (or 1 lb.)
2 tbsp. more oil
2 tbsp. egg whites
3 tbsp. cornstarch

SAUCE:

4 tbsp. soy sauce
1 tbsp. sugar
1/8 tsp. garlic powder
1/2 tsp. powdered ginger
3 tbsp. white wine

Cube chicken into small bite-size pieces. Cut all vegetables. Mix sauce. Heat large frying pan with 2 tablespoons oil and cook chopped or slivered nuts over medium high heat for a few minutes; remove nuts and drain. Cook vegetables in remaining oil in pan about 2-3 minutes. Remove and add to nuts. Mix egg white and add to chicken cubes. Mix in cornstarch to chicken cubes.

Heat 2 tablespoons oil in same pan and cook chicken about 5 minutes over medium high heat. It will not brown but sauce will color it nicely. Turn heat to low and add sauce mixture. Cook about 2 minutes. Mix in vegetables and nuts and reheat. Serve on warm platter. (You don't have to have rice with this dish but it would probably be good.) Serves 3-4.

This is so good, you may want to double the recipe to serve 4. Just the 2 of us ate the above quantity. NOTE: Looks complicated but is really easy to fix and delicious!