2 chicken breasts, boned and cut in 1/4 inch wide strips
3 tbsp. oil
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. soy sauce
1 c. bias cut celery
1/2 c. diced onion
1 c. peas or 2 c. pea pods, fresh or frozen
4 oz. can drained mushrooms
1 c. hot chicken broth
1 tbsp. cornstarch
2 tbsp. water
3/4 c. sliced or slivered almonds

Saute chicken breasts in oil for 3 minutes, stirring constantly. Add next 7 ingredients. Cook 2 minutes. Stir in hot chicken broth. Cover and cook over low heat about 5 minutes.

Mix cornstarch and water. Stir into mixture until thickened. Add almonds. Serve over rice. Yield: 6 servings.