Almond Chicken

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

1 chicken, quartered
1 large onion sliced
2 tablespoons oil
1/1/2 cups chopped celery
1 package frozen peas or peapods
small can sliced mushrooms
water chestnuts sliced
1 tablespoon slivered ginger
2 tablespoons cornstarch
2 tablespoons soy sauce

Directions:
Cook chicken in water 20 minutes, bone the chicken, cut into thin strips. Sauté onion and celery in oil 5 minutes. Add chicken and 1/1/2 cups chopped celery, 1 package frozen peas or peapods, small can sliced mushrooms, water chestnuts sliced, and 1 tablespoon slivered ginger. Pour in 2 cups broth, cover steam 10 minutes. Remove to serving plate. Mix 2 tablespoons cornstarch and 2 tablespoons soy sauce in a cup, add to broth in pan, stir 3 minutes until thickens. Pour over chicken mixture, garnish with almonds.