2 c. diced, cooked chicken
Cooking oil
2 c. sliced celery
1/2 c. sliced mushrooms
1/2 c. sliced bamboo shoots
1/2 c. sliced waterchestnuts
1/2 c. Chinese pea pods
2 tsp. salt
2 tbsp. cornstarch
2 c. chicken broth
Whole toasted almonds
4 to 5 c. cooked rice

Saute chicken in oil in large skillet until lightly browned, about 10 minutes. Add vegetables and 1 teaspoon salt. Simmer for 5 minutes. Mix cornstarch and 1 teaspoon salt in saucepan. Stir in chicken broth gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Stir. Cover and simmer 5 minutes more. Sprinkle with almonds and serve with rice.