Chinese Chicken With Almonds

• 1 Tbsp. vegetable oil
• 1 1/2 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 can (8 oz.) sliced bamboo shoots, drained
• 1 large stalk celery, sliced (about 3/4 c.)
• 3/4 c. sliced mushrooms (about 2 oz.)
• 3/4 c. chicken broth
• 2 tsp. soy sauce
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• 2 Tbsp. sliced almonds

1. Heat oil in wok or 12-inch skillet over medium-high heat until hot.
2. Add chicken; stir-fry about 5 minutes or until no longer pink in center.
3. Reduce heat to medium.
4. Add water chestnuts, bamboo shoots, celery and mushrooms; stir-fry 3 to 5 minutes or until heated through.
5. Stir in broth and soy sauce.
6. Heat to boiling; reduce heat.
7. Cover and simmer 6 minutes.
8. Mix cornstarch and water; stir into chicken mixture.
9. Cook and stir about 30 seconds or until thickened.
10. Sprinkle with almonds.
11. Yields 6 servings.

vegetable oil, chicken, water chestnuts, bamboo shoots, stalk celery, mushrooms, chicken broth, soy sauce, cornstarch, cold water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397803 (may not work)