4 chicken breast, skinless, boneless & cut into 1/2" cubes
1/4 c. dry white wine
1/2 tsp. salt
2 scallions (onions) cut into 1/2" slices
1/2 c. celery, cut into 1/2" cubes
1 tbsp. vegetable oil
12 snow pea pods, strings removed
1/4 lb. mushrooms, sliced into T shapes
6 water chestnuts, sliced
1/2 c. chicken broth
1 tbsp. cornstarch, mixed in 2 tbsp. cold water
Whole blanched almonds, optional
1/2 tsp. salt

Combine the chicken, wine and 1/2 teaspoon salt. Set aside. Stir fry scallions and celery in oil for 1 minute. Push aside. Stir fry the snow pea pods 2 minutes. Push to side. Stir fry mushrooms and water chestnuts 1-2 minutes. Push aside. Add the chicken and wine and stir fry 2-3 minutes, until chicken is done.

Combine the chicken and vegetables in the wok. Stir together the chicken broth, cornstarch mixture and another 1/2 teaspoon salt. Add slowly to the chicken and vegetables in the wok and heat until thickened and clear. Serve over rice. Sprinkle with almonds (if desired).