1 c. broken walnuts (English)
1/4 c. salad oil
2 chicken breasts, raw, boned and cut lengthwise into very thin strips
1/2 tsp. salt
1 c. onions, sliced thin
1 c. celery, sliced thin
1 1/4 c. chicken broth
1 tsp. sugar
1 tsp. cornstarch
1/4 c. soy sauce
2 tbsp. cooking sherry
1 (5 oz.) can bamboo shoots (drain)
1 (4 oz.) can water chestnuts, drain and slice

Place oil in skillet and toast walnuts, stirring constantly. Remove nuts onto paper towel. Put chicken into skillet and sprinkle with salt. Cook and stir 10 minutes. Remove chicken. Put celery, onion and 1/2 cup broth into skillet. Cook uncovered 5 minutes or until slightly tender.

Combine sugar, soy sauce and sherry. Add remaining broth; pour over vegetables in skillet. Cook and stir until sauce thickens. Add chicken, bamboo shoots, water chestnuts and walnuts. Heat thoroughly. Serve with rice. Serves 6.