1 1/2 lbs. chicken breast
1/3 c. peanut oil
2 c. coarsely chopped celery
2 c. coarsely chopped onion
1 can sliced water chestnuts
1/4 c. water
1/4 lb. sugar peas
Dash of MSG
Soy sauce to taste
1 tsp. cornstarch in 2 tbsp. water
1/2 tbsp. fried blanched almonds

Cut chicken in 3/4 inch cubes and brown in hot oil in large skillet, salt lightly. Add celery, onion, chestnuts, and water. Cover and cook 7 minutes. Sprinkle sugar peas on top, cover and cook 5 minutes. Add MSG and soy sauce.

Stir cornstarch with water and cook while stirring until slightly thickened and glazed. Sprinkle with almonds. Spoon over rice.