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2 Tbsp. corn oil
4 chicken breasts
3/4 tsp. salt
1/4 tsp. pepper
1 c. sliced celery
1 c. green peas, frozen
1 c. sliced mushrooms
1 medium green pepper, cut in
1/2-inch pieces
1 medium tomato, coarsely
1/3 c. sliced chestnuts
1 c. chicken bouillon
2 Tbsp. cornstarch
1/4 c. sliced almonds

Over medium heat, heat oil. Add chicken, cut bite-size,
salt and pepper. Cook 5 minutes, or until chicken is tender.
Add celery, peas, mushrooms, green pepper, tomato, onion, water
chestnuts and 3/4 cup chicken broth. Bring to a boil. Reduce
heat. Cover and simmer 8 to 10 minutes or until mixture comes
to a boil and boil 1 minute. Don't overcook. Sprinkle with
almonds. Serve with rice or noodles. Prepare all the vegeta-
bles ahead.

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