1 pkg. boned chicken breast
1 c. almonds
1 lg. onion
1 c. celery
1/2 c. bean sprouts
1/2 c. carrots

MARINADE SAUCE:

1 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. water

SEASONING SAUCE:

2 tbsp. soy sauce
1 tsp. salt
1/4 tsp. pepper
1 tbsp. sesame oil
1 tbsp. cornstarch
1 tbsp. water
1 tbsp. vinegar

Skin chicken, dice in small pieces, and marinade overnight in marinade sauce. Cut onion in 1-inch pieces, slice carrots and celery at an angle; drain bean sprouts. Mix seasoning sauce in small bowl and set aside. Heat 1/2 tablespoon oil, fry chicken 5 minutes; set aside. Heat 1/2 tablespoon oil, fry almonds 1 minute; add rest of vegetables and cook 1 to 2 minutes. Add chicken and sauce; heat another 2 minutes. Serve on rice or crisp Chinese noodles.