Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pound         Chicken*
     1/3  cup           Fresh mushrooms**
   3      tablespoon    Soy sauce
     1/2  cup           Bamboo shoots -- cut diag
     3/4  teaspoon      Salt
     1/2  cup           Celery -- cur diag cut
   1      tablespoon    Cornstarch
     1/4  cup           Onion -- cut in thin strips
   2      tablespoon    Sherry
  10                    Water chestnuts -- thin sliced
   1      cup           Blanched almonds or walnuts
     1/3  cup           Chicken stock
   2      cup           Peanut oil

Preparation:

*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice.