| 1. |
Cut chicken into bite sized peices. Heat oil in a large frying pan or wok. Add chicken and 1 tsp of salt. Stir fry until cooked through, about 10 minutes. Transfer to a bowl. |
| 2. |
If no oil is left in the pan, add an additional tbsp. Add celery, stir fry for 4 minutes or until it just starts getting tender. |
| 3. |
Add snow peas, green onions, and 1/2 tsp of salt. Stir fry for 2 minutes. |
| 4. |
Mix bullion and water in a bowl until bullion is dissolved. Pour into wok, add chicken back in and stir until heated through. Serve with almonds sprinkled over the top as garnish. |
| 5. |
Other good ingredients to use: bean sprouts, water chestnuts, white or yellow onion, or carrot. |
