This recipe can be easily doubled for family size. You can also change it up by adding broccoli.
Heat your oil in a wok and stir fry the chicken for 3 minutes.
Add salt, pepper, soy sauce, celery, peas, onion and mushrooms.
Cook for 2 minutes and then stir in your broth.
Cover and cook over low heat for 5 minutes.
Mix together the water and cornstarch. Stir into the mixture until it thickens.
Add almonds and serve over rice.