|Chicken breasts||2 Cup (32 tbs), sliced|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Bamboo shoots||2 Can (20 oz), drained and diced|
|Diced celery||2 Cup (32 tbs)|
|Water chestnuts||2 Can (20 oz), drained and sliced|
|Chicken broth||3 Cup (48 tbs)|
|Soy sauce||2 Tablespoon|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Almond||1⁄2 Cup (8 tbs) (Toasted)|
In large heavy skillet, quickly cook chicken in hot vegetable shortening; use high heat and stir quickly. (Do not overcook.)
Add bamboo shoots, celery, water chestnuts, chicken broth, and soy sauce; mix thoroughly.
Bring to boiling; cover and cook 5 minutes over low heat, or until vegetables are crisp tender.
Combine cornstarch and cold water; add to chicken.
Cook and stir until mixture thickens and bubbles.
Salt to taste.
Garnish with almonds.