Almond Chicken

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.