2 Cups Diced Chicken
2 Cups Sliced Celery
1/2 Cup Sliced Mushrooms
1/2 Cup Bamboo Shoots
1/2 Cup Sliced Water Chestnuts
1/2 Cup Chinese Pea Pods
1 Tsp. Salt
2 Tbsp. Cornstarch
1 Tsp. Salt
2 Cups Chicken Broth
Whole Toasted Almonds
4-5 Cups Cooked Rice
Sauté chicken in a little oil in a large skillet until lightly browned (about 10 minutes). Add celery, mushrooms, bamboo shoots, water chestnuts, pea pods, and 1 tsp. salt. Sauté 5 minutes. Mix cornstarch and 1 tsp. salt in saucepan. Stir in chicken broth gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add to other ingredients; stir. Cover and simmer 5 minutes more. Sprinkle with toasted almonds. Serve over rice with soy sauce. 6 Servings.