Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole chicken breasts |
| ½ teaspoon | Salt |
| 1 teaspoon | Cornstarch |
| 2 tablespoons | Oil |
| 1 cup | Sliced celery |
| 1 \N | (4 oz.) can mushrooms |
| 1 \N | Green pepper, sliced |
| 1 can | Water chestnuts |
| 1 tablespoon | Soy sauce |
| 1 can | Baby corn |
| ¼ cup | Blanched almonds |
| 20 \N | Pea pods |
Preparation : Bone and skin chicken, cut into 1 inch slices. Shake pieces with salt and cornstarch. Stir-fry in hot oil until chicken turns white; approximately 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts, baby corn and soy sauce. Cook 4 minutes longer. Add almonds. Good with hot rice.