Cut chicken in 3/4 inch chunks. Mix 1 tbs. Cornstarch and egg white with chicken. Preheat wok. Add oil and heat to 250 F. Put in coated chicken. Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off oil. Stir fry onions in greased wok 1 minute. Pour in soy sauce. Stir. Now add celery, chicken and broth. Boil. Mix remaining tbs. Of cornstarch with water. Stir into broth mixture until thickened. Add peanuts and serve at once.

Temperature(s): Hot Effort: Average Time: 00:20 Occasion: Holiday Source: Yen Ching Comments: South Brentwood, St. Louis Comments: Beverage: Warm Saki