Almond Chicken

• 2 c. skinned, uncooked chicken breasts, cut into thin strips (2 to 3 whole breasts)
• 1/4 c. salad oil
• 2 (5 oz.) cans sliced bamboo shoots, drained
• 2 c. diced celery
• 1 c. diced bok choy
• 2 (5 oz.) cans sliced water chestnuts, drained
• 3 c. chicken broth (may used canned broth)
• 2 Tbsp. soy sauce
• 2 tsp. monosodium glutamate
• 1/2 c. cornstarch
• 1/2 c. almond halves

1. Quickly cook chicken in hot oil in wok.
2. Add bamboo shoots, celery, bok choy, water chestnuts, chicken broth, soy sauce and monosodium glutamate.
3. Mix thoroughly.
4. Bring to a boil, cover and cook 5 minutes over low heat or until crisp-tender.
5. Blend cornstarch in 1/2 cup cold water.
6. Add to chicken mixture.
7. Cook, stirring constantly, until mixture thickens and bubbles. Avoid overcooking.

chicken breasts, salad oil, bamboo shoots, celery, bok choy, water chestnuts, chicken broth, soy sauce, monosodium glutamate, cornstarch, almond halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=196315 (may not work)