Chicken With Toasted Almonds

4 lb Chicken breasts without skin; boneless
5 tb Salad oil
1 tb Soy sauce
2 ts Salt; optional
1 1/2 ts Sugar
1 ds Pepper
1/4 c Cornstarch
1 cn Chicken broth
1 cn Water chestnuts; drained & chopped
1/2 c Pea pods; frozen, thawed and drained
1 c Celery; sliced thin
1 cn Bamboo shoots
1 cn Mushrooms; sliced & drained
1/2 c Almond slivers; toasted

Heat oil in large skillet/wok. Add chicken slivers, soy sauce, salt, sugar, & pepper. Cook, stirring every few minutes until chicken is no longer pink.

In a small bowl, make a smooth paste of cornstarch & 1/3 cup of water. Stir into chicken mixture with chicken broth, water chestnuts, peas, celery & mushrooms; cook, stirring until slightly thickened & translucent.

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