3 pounds boneless chicken 1/3 cup fresh mushrooms, sliced OR 1 can (4 ounce size) sliced mushrooms 3 tablespoons soy sauce 1/2 cup bamboo shoots, cut diagonally 3/4 teaspoon salt 1/2 cup celery, cut diagonally 1 tablespoon cornstarch 1/4 cup onion, cut in thin strips 2 tablespoons sherry 10 water chestnuts, thinly sliced 1 cup blanched almonds or walnuts 1/3 cup chicken stock 2 cups peanut oil, divided
Cut chicken into 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 minutes; 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.