3 tablespoons oil
1/2 cup bamboo shoots
1/2 cup water chestnuts, sliced
1/2 cup celery, sliced
1 cup mushrooms, sliced
2 cups chicken broth
1/4 teaspoon powdered ginger
3 tablespoons soy sauce
2 cups cooked chicken, cut in strips
2 tablespoons cornstarch
11-ounce can Mandarin oranges, drained and liquid reserved
1/4 cup toasted almonds

Heat oil in skillet and fry vegetables over high heat for 3 to 4 minutes, stir ll the while. Add broth, ginger, soy sauce and chicken; cover and cook 2 minutes. Mix cornstarch with 3 tablespoons of reserved Mandarin orange liquid; add to hot mixture. Cook, stirring until slightly thickened. Add Mandarin oranges and serve with almonds sprinkles on top.

Serves 6
Preparation time: 30 Min
Approximate calories per serving: 285

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©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.