Chicken Almond

Title: Chicken Almond
Categories: Chicken
Yield: 6 servings

2 c Skinned uncooked chicken or romaine breasts cut in thin 5 oz strips(about 2 whole  Breasts)
Cans water chestnuts, -drained and sliced
3 c Chicken broth
1/4 c Peanut oil or vegetable oil
2 tb Soy sauce
5 oz Cans bamboo shoots, drained and diced
1/3 c Cornstarch 
1/2 c Cold water
2 c Diced celery
1/2 c Toasted halved almonds
2 c Diced bok choy < BR> Hot cooked rice

In large heavy skillet, quickly cook chicken strips in hot oil. Add diced bamboo shoots, celery, bok choy or romaine, water chestnuts, chicken broth, and soy sauce mix thoroughly. Bring to boiling cover and cook over low heat 5 minutes or till crisp-tender. Slowly blend cornstarch into 1/2 cup cold water add to chicken mixture. Cook, stirring constantly, till mixture thickens and bubbles. Salt to taste. Garnish with toasted almonds. Serve immediately over hot cooked rice. Makes 6 servings.