3 chicken breast
2 1/2 tbsp. soy sauce
3/4 c. condensed chicken broth
2 tbsp. oil
1 1/2 c. snow peas
1 1/2 c. sliced fresh mushrooms
1 c. sliced celery
1 chopped onion
1/4 green pepper
Finely sliced carrots
1/2 c. walnuts

Remove skin and bones from chicken. Cut meat into strips. Toss with 1 1/2 teaspoons soy sauce. Set aside. Prepare your vegetables. Combine broth with cornstarch and remaining soy sauce; mix well.

Heat 1 tablespoon oil in large pan or wok. Add chicken strips, cook and stir frequently until brown and cooked through. Remove chicken, add remaining oil to skillet. Add vegetables. Stir fry over medium heat 5 minutes. Add broth mixture, bring to a boil, stirring. Return chicken to skillet. Add walnuts and heat 1 minute. Serve at once. Makes about 4 servings. Good over rice or chow mein noodles.