Chicken And Almonds

• 2 whole chicken breasts (boneless and skinless)
• 1/3 c. vegetable oil
• 1/2 c. sliced almonds
• 3/4 c. sliced scallions
• 1 c. sliced celery
• 1 lb. snow peas or 1 pkg. frozen pea pods, thawed and drained
• 1 (4 oz.) can button mushrooms
• 1 small can water chestnuts
• 3 Tbsp. soy sauce
• 1 (10 1/2 oz.) chicken broth
• 1 1/2 Tbsp. cornstarch

1. Cut chicken into bite-size pieces.
2. Heat oil in large skillet and brown almonds.
3. Remove to paper towel and put aside.
4. In oil, cook chicken 3 minutes, stirring constantly.
5. Then, add green onions, celery, pea pods, mushrooms, water chestnuts and soy sauce.
6. Cook 2 minutes, still stirring.
7. Add 1 cup chicken broth, bring to boil and cook 5 minutes.
8. In meantime, mix cornstarch with remaining broth and after 5 minutes, add to skillet and stir until sauce is thickened, then add to almonds.
9. Serve over rice.

chicken breasts, vegetable oil, almonds, scallions, celery, snow peas, button mushrooms, water chestnuts, soy sauce, chicken broth, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010572 (may not work)