Chinese Walnut Chicken

• 1 c. coarsely broke walnuts
• 1/4 c. salad oil
• 2 chicken breasts (raw), boned and cut lengthwise in thin strips
• 1/2 tsp. salt
• 1 c. onion slices
• 1 1/2 c. bias cut celery slices
• 1 1/4 c. chicken broth
• 1 tsp. sugar
• 1 Tbsp. cornstarch
• 1/4 c. soy sauce
• 2 Tbsp. cooking sherry
• 1 (5 oz.) can bamboo shoots, drained
• 1 (5 oz.) can water chestnuts, drained and sliced

1. In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts to paper towel.
2. Put chicken into skillet.
3. Sprinkle with salt.
4. Cook, stirring frequently, 5 to 10 minutes or until slightly tender.
5. Combine cornstarch, sugar, soy sauce and cooking sherry;
6. add remaining chicken broth.
7. Pour over vegetables in skillet.
8. Cook and stir until sauce thickens.
9. Add chicken, bamboo shoots, water chestnuts and walnuts.
10. Heat through.
11. Serves 4 to 6.

walnuts, salad oil, chicken breasts, salt, onion, celery, chicken broth, sugar, cornstarch, soy sauce, cooking sherry, bamboo shoots, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479726 (may not work)