Moo Goo Gai Pan

2 chicken breasts, boneless and skinless
1/2 t. Salt
1 t. Cornstarch
2 T Oil
1 C Celery, sliced diagonally
1/2 C Chopped onion
1 Green pepper, sliced or chopped
1  5oz. can sliced water chestnuts, drained
1 small can sliced mushrooms
1 T soy sauce (lite or reduced sodium)
1/4 C Slivered almonds (optional)

Cut chicken breasts into 10inch pieces.  Sprinkle with salt and cornstarch.  Stir fry in hot oil for 2 minutes or until chicken turns white.  Add celery and onions; cook for 2 minutes.  Add mushrooms with liquid, green peppers, water chestnuts and soy sauce; cook for 4 minutes.   Stir in almonds and serve over rice.