4 chicken breast halves cut into 1/2 inch cubes
1/4 c. dry white wine
1/2 tsp. salt
1/2 c. 1/2-inch cubes celery
1 tbsp. vegetable oil
12 snow pea pods
1/4 lb. mushrooms, sliced into T shapes
6 water chestnuts, sliced
1/2 c. chicken broth
1 tbsp. cornstarch in 2 tbsp. cold water
1 tbsp. soy sauce
Almonds (optional)

Combine chicken with wine and salt; set aside. Stir-fry scallions and celery in oil 1 minutes; push aside. Stir-fry pods 2 minutes; push aside. Stir-fry mushrooms and water chestnuts 1 to 2 minutes; push aside.

Add chicken and wine; stir-fry 2-3 minutes until chicken is done. Combine chicken and vegetables in wok or skillet. Stir together broth, cornstarch mixture and soy sauce. Add slowly to chicken and vegetables. Heat until thickened and clear. Serve over rice; sprinkle almonds.