1/2 c. sliced almonds
6 tbsp. butter
1 c. sliced fresh mushrooms
1/2 c. diced onion
1 green pepper, diced
1 c. diced celery
1 c. sliced drained water chestnuts
1 c. bean sprouts
1 tsp. salt
Pepper to taste
1 tsp. sugar
2 tbsp. soy sauce
2 c. diced cooked chicken
14 1/2 oz. chicken broth
2 tbsp. cornstarch
1/4 c. cold water
Noodles or rice

Brown the almonds lightly in 2 tablespoonfuls butter; remove from skillet and set to one side. Place 2 tablespoonfuls butter in skillet and add the mushrooms, onion, green pepper and celery. Cook until barely tender. Add water chestnuts and bean sprouts. Season with salt, pepper, sugar and soy sauce; set aside.

Brown the chicken lightly in remaining butter. Add the broth and thicken with combine cornstarch and cold water. Add the vegetables. Heat thoroughly, but do not cook. Serve hot over warmed noodles and top with the sliced almonds. It also tastes good over rice. 4-6 servings.