Instructions: Have butcher debone & skin chicken. To make them easier to slice, store in freezer until partly frozen. Slice into long, thin slivers. Let thaw completely at room temperature. Heat oil in large skillet. Add chicken slivers, soy sauce, salt, sugar & pepper. Cook, stirring a few minutes or just until chicken is no longer pink. In small bowl, make smooth paste of water & cornstarch. Stir into chicken mixture with chicken broth, water chestnuts, celery & mushrooms. Cook, stirring until slightly thickened & translucent. Sprinkle with toasted almonds. Serve over rice.

PAT THOMPSON

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.