2 c. onion, shredded
1 c. green pepper, shredded
2 tbsp. butter
3 c. chicken, cooked and shredded
1 c. celery, thinly sliced
2 c. bean sprouts
2 c. chicken broth
2 tbsp. cornstarch
3 tbsp. soy sauce
1 c. almonds, toasted and shredded

Saute onions and peppers in butter until tender, but not brown; add chicken and cook until heated through. Add celery, bean sprouts and chicken broth mixed with cornstarch. Simmer about 10 minutes. Add soy sauce. Heap on large platter. Top with almonds. 8 servings.