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Chicken with Almonds and Snow Peas

3 chicken breasts
1/2 c. oil
1/2 c. blanched almonds
3/4 c. sliced green onions
1 c. sliced celery
1/2 lb. snow peas
1 (4 oz.) can button mushrooms, drained
3 Tbsp. soy sauce
1 (10 1/2 oz.) can chicken broth
1 1/2 Tbsp. cornstarch

Remove bones from chicken and dice. Heat oil in skillet, brown almonds. Remove almonds with slotted spoon and drain on paper. In oil remaining in skillet, cook chicken 3 minutes stirring constantly. Add green onions, celery, peas, mushrooms and soy sauce. Cook 2 minutes still stirring. Add 1 cup broth. Bring to a boil and cook over medium heat for 5 minutes. Mix cornstarch with remaining broth. Add to skillet and stir until sauce is thickened. Mix almonds in. Serve over rice, noodles, etc.
Makes 4 servings. 

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