Chicken with Almonds

 3 large chicken breasts, skinned, deboned and cut into bite size pieces


 Fry in plenty of oil (2 inches depth):

1/2 c. whole, blanched almonds

1/4 cup at a time, until golden brown. Remove with slotted spoon and drain on towels.

Fry chicken in oil over high heat until almost done, about 5 minutes, drain oil to about 3 tablespoons. Reduce heat.

Add:

1 can (8 oz) sliced water chestnuts, drained
1 can (8 oz) bamboo shoots, drained
3/4 c. sliced celery
3/4 c. sliced mushrooms or 1 can (8 oz) sliced mushrooms, drained

Stir fry 3 to 5 minutes. Stir in:

3/4 c. chicken broth or equivalent chicken bouillon
2 t. soy sauce

Heat to boiling and reduce heat. Cover and simmer 6 minutes.

Mix:

2 T. cornstarch
2 T. cold water

Add to chicken mixture and cook and stir until cornstarch is no longer cloudy. Add almonds and stir.

Serve with rice.