Chinese Chicken With Almonds - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 1/2 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) sliced bamboo shoots, drained
1 large stalk celery, sliced (about 3/4 c.)
3/4 c. sliced mushrooms (about 2 oz.)
3/4 c. chicken broth
2 tsp. soy sauce
2 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. sliced almonds

Preparation

Heat oil in wok or 12-inch skillet over medium-high heat until hot.
Add chicken; stir-fry about 5 minutes or until no longer pink in center.
Reduce heat to medium.
Add water chestnuts, bamboo shoots, celery and mushrooms; stir-fry 3 to 5 minutes or until heated through.
Stir in broth and soy sauce.
Heat to boiling; reduce heat.
Cover and simmer 6 minutes.
Mix cornstarch and water; stir into chicken mixture.
Cook and stir about 30 seconds or until thickened.
Sprinkle with almonds.
Yields 6 servings.