Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken*
     1/3  cup           fresh mushrooms**
   3      tablespoons   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      tablespoons   sherry
  10                    water chestnuts -- thin sliced
   1      cup           blanched almonds or walnuts
     1/3  cup           chicken stock
   2      cups          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. Sauté vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; sauté chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice.