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4 chicken breast halves,
boned, skinned and cut into
1/2-inch cubes
1/4 c. dry white wine
1/2 tsp. salt
2 scallions, cut into 1/2-inch
1/2 c. celery, cut into
1/2-inch cubes
1 Tbsp. vegetable oil
12 snow pea pods, strings
1/4 lb. mushrooms, sliced into
"T" shapes
6 water chestnuts, sliced
1/2 c. chicken broth
1 Tbsp. cornstarch in 2 Tbsp.
cold water
1/2 tsp. salt
whole, blanched almonds

Combine the chicken with the wine and 1/2 teaspoon salt.
Set aside. Stir-fry the scallions and celery in oil for 1
minute. Push aside. Stir-fry the snow pea pods 2 minutes.
Push aside. Stir-fry mushrooms and water chestnuts 1 to 2
minutes. Push aside. Add the chicken and wine and stir-fry 2
to 3 minutes, until chicken is done. Combine chicken and
vegetables in the wok. Stir together the broth, cornstarch
mixture and another 1/2 teaspoon salt. Add slowly to the
chicken and vegetables in the wok and heat until thickened and
clear. Serve over rice and sprinkle with almonds, if desired.

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