Almond Chicken - cooking recipe

Ingredients

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

Preparation

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