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4 boneless chicken breast halves, cubed
1/2 tsp salt
1 tsp cornstarch
1 cup celery, diced
1 (4 ounce) can sliced mushrooms
1 green pepper, chopped
1 (5 ounce) can sliced water chestnuts
1 Tbsp soy sauce
1/4 cup slivered almonds
Sprinkle chicken with salt and cornstarch. Stir fry in hot oil in wok or skillet for two minutes. Add celery, and cook for five minutes. Stir in remaining ingredients, except for the almonds. Cook for four minutes longer, add almonds; mix well. Serve hot with rice.