6 tbsp. corn starch
4 c. chicken broth
Scant 4 tbsp. soy sauce
4 tbsp. canola oil
Salt to taste
2 c. chicken breast chunks, skinned, boned
1 c. bamboo shoots, diced
2 c. celery, diced
1 c. broccoli, diced
1 c. water chestnuts, sliced
1 c. mushrooms, sliced
1 c. snow peas
1/2 c. sliced almonds

Mix cornstarch with chicken broth and soy sauce. Set aside. Heat heavy skillet or wok. Add oil and salt. When oil is sizzling add chicken. Stir constantly for 2-3 minutes. Add vegetables and half the almonds. Mix thoroughly. Cover and steam for 5 minutes. While vegetable-chicken mixture is steaming, heat corn starch mixture in a separate pan stirring constantly until sauce is clear. Add cornstarch mixture to steamed vegetable-chicken mixture. Garnish with the remaining almonds. Serve immediately. This recipe has no fat and only 3 2/3 teaspoon oil per serving.