Chicken with Vegetables

• 1/4 cup almonds
• 1/2 lb boned chicken
• 1/2 cup canned mushrooms
• 1/2 lb Chinese celery cabbage
• 4 water chestnuts
• 1/2 cup bamboo shoots
• 1/4 lb Chinese peas
• 1 stalk celery
• 1/4 tsp salt or to taste
• 1 tsp cornstarch mixed with 3 Tbsp water
• Dash of pepper
• 1/2 tsp sugar
• 1/4 tsp msg
• 1 Tbsp soy sauce

Deep-fry almonds for 3 minutes and allow to cool. Boil chicken for 20 minutes and allow to cool. Dice chicken and all vegetables into 1/4×1/4-inch pieces. Heat a well-oiled pan and add salt. Add mushrooms, celery cabbage, water chestnuts, bamboo shoots, Chinese peas and celery. Stir-fry for 1/2 minute. Add 1/4 cup water. Cover and cook for 2 minutes. Add chicken and stir. Add cornstarch paste, pepper, sugar, msg, soy sauce and cook and stir for 1/2 minute. Top with almonds before serving

Yield: 4 servings