1 lb. boned chicken breasts
1/4 c. salad oil
1 tsp. salt
1 (6 oz.) can sliced broiled mushrooms
1/2 c. chicken broth
2 c. diagonally sliced celery
1 (10 oz.) pkg. frozen peas
2 tbsp. cornstarch
1 tbsp. soy sauce
1/3 c. cold water
1/2 c. slivered almonds
1/4 c. sliced scallions
4 c. hot fluffy rice
Soy sauce

Cut meat into 1/2 inch chunks after removing skin.

In large skillet, heat oil, add salt; then saute chicken, stirring frequently until golden brown. Add broth and undrained mushrooms. Next, add celery and unthawed peas. Cover; simmer for 10 minutes.

Meanwhile, blend cornstarch, 1 tablespoon soy sauce and cold water. Stir into liquid in skillet until liquid thickens. Place on rice on a platter, topping with almonds and scallions. Rice could be served on side or dry noodles used. Yield: 4 servings.