Almond Chicken

• 1 c. uncooked chicken, boned and cubed
• 1/4 tsp. salt
• 1 tsp. garlic salt
• 2 Tbsp. cooking oil
• 1/2 tsp. soy sauce
• pinch of salt
• 3 Tbsp. cooking oil
• 1/2 c. sliced mushrooms
• 1/2 c. bamboo shoots
• 1/2 c. chopped celery
• 2 Tbsp. water
• 1/2 tsp. salt
• 1 tsp. garlic juice
• 1/2 c. almond halves

1. Place first 6 ingredients in a bowl and let stand for 1 hour. In a wok put 3 tablespoons cooking oil and stir-fry the vegetables.
2. Set aside.
3. Toss vegetables with garlic juice, water and salt.
4. In another pan fry chicken in small amount of cooking oil.
5. Add vegetables and chicken to wok.
6. Make a well in chicken and vegetable mixture and pour in 2 teaspoons cornstarch blended with 3 teaspoons water.
7. Keep stirring until the sauce thickens. Add almonds just before serving.

chicken, salt, garlic salt, cooking oil, soy sauce, salt, cooking oil, mushrooms, bamboo shoots, celery, water, salt, garlic juice, almond halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423649 (may not work)