1 fryer, disjointed 1/4 cup vegetable oil 1 cup each thinly sliced green beans, celery with leaves 1 teaspoon each salt, brown sugar 1/4 teaspoon pepper 1 cup chicken broth 1 tablespoon cornstarch 2 tablespoons soy sauce 1 cup fresh mushrooms or 1 can (4 oz) 1 can each (5 oz.) water chestnuts, bamboo shoots, sliced 1/2 cup walnuts
Brown chicken in vegetable oil, cover and cook slowly for 20 minutes. Add green beans, celery, seasonings and broth. Cook 5 to 10 minutes (let vegetables stay crisp). Combine cornstarch and soy sauce, stir into chicken mixture with mushrooms, cook until thickened. Add remaining ingredients, heat through. Garnish with walnuts, serve on rice. 4 to 6 servings.
