3 Tbsp cooking oil
1 tsp salt
2 C diced raw chicken meat
2 Tbsp soy sauce
1 C snow peas or Napa cabbage
1 C diced celery
1/2 C canned button mushrooms
1 C boiling water
1 Tbsp corn starch
1/4 C cold water
1/2 C toasted, sliced, almonds
Heat oil in a large heavy pan or wok.
Add chicken and cook until done, about 3 minutes.
Add soy sauce and mix.
Add vegetables and boiling water, stir to mix.
Cove pot and cook until vegetables are done, 4-6 minutes.
Mix corn starch and cold water, add to the mixture and cook until thickened.
Add almonds and serve with rice.
Variation: Replace almonds with cashews or peanuts.