Chinese Chicken

4 Chicken--breasts, skinned
10 1/2 tb Lite soy sauce
3/4 c Chicken broth;-condensed
10 1/2 ts Cornstarch
4 tb Oil; lite
1 1/2 c Snow peas;-fresh or defros
2 c Mushrooms; sliced fresh
1 c Celery;-sliced 1/4" wide o
1 Med Onion;-cut into 6-8 wedg
1/2 c Green pepper; strips
1/2 c Walnuts; (broken) or peanu

Cut chicken into strips. Toss with 1 TBS soy and set aside. Mix together remaining soy, chicken broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large fry pan and quickly stir fry the drained chicken strips until browned. Be sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok and stir fry all veggies over medium heat for 4-5 minutes. Add the broth mix, bring to a boil--stirring constantly. Return chicken to the wok, add the nuts and heat about one minute. Serve immediately over white rice.

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