3 half breasts of chicken (about 1 1/4 lb.)
2 1/2 tbsp. soy sauce
3/4 c. condensed chicken broth
2 tsp. cornstarch
3 tbsp. oil
1 1/2 c. snow peas
1 1/2 c. sliced fresh mushrooms
1 c. 1/4" slices celery
1 med. onion, cut in wedges (1 c.)
1/4 c. green pepper strips
1/4 c. lg. pieces walnuts

Remove skin and bones from chicken; cut meat into strips. Toss with 1 1/2 teaspoon soy sauce; set aside while preparing the vegetables. Combine broth with cornstarch and remaining soy sauce; mix well.

Heat 1 tablespoon oil in large skillet or wok, add chicken strips and cook, stirring frequently, until browned and cooked through. Remove chicken from pan. Add remaining oil to skillet. Add vegetables; stir-fry over medium heat 5 minutes. Add broth mixture; bring to a boil, stirring. Return chicken to skillet, add walnuts and heat a minute. Serve at once, over rice.