1 lb boneless, skinless chicken breast, cut into strips
½ cup chicken stock
2 tbsp vegetable oil
2 cups celery, thinly sliced
2 cups snow peas or green beans, diagonally cut
1 cup carrots, thinly sliced
1 large onion, halved and thinly sliced
2 cloves garlic, minced
4 tsp cornstarch
2 tbsp soy sauce
2 tbsp water
2 tbsp almonds, toasted and sliced
(To toast almonds, put them in preheated oven at 350°F (gas mark 4) for 5 minutes until golden brown)
Combine 3 tsp of cornstarch and soy sauce in bowl, add chicken and toss until evenly coated. Set aside.
Pour chicken stock into small bowl and mix in remaining 1 tsp of cornstarch. Set aside.
Heat wok over medium-high heat. Add oil, then chicken strips and stir-fry for about 4 minutes until the chicken is opaque. Remove chicken pieces and set aside.
Add all vegetables to the wok and stir-fry for about 1 minute. Add water and cook covered for 2 minutes. Pour in chicken stock and add chicken pieces. Cook for another minute or so, until the vegetables are cooked, but still crisp and not too soft. Season to taste with salt and pepper.
Serve on a bed of rice with toasted almonds.