from Shirley Peterson
Bone (or buy boned) chicken breast and skin it. Leave whole or cut up.
Brown handful of almonds in frying pan in a little oil. Remove and set aside.
Brown quickly chicken or pieces of chicken about 3 minutes on high.
Add can of bamboo shoots, and turn stove to med-low.
Blend 2T soy sauce with 4 tsp cornstarch in another dish.
Mix soy sauce mix, 2T chicken bouillon powder, and some hot water into the pan with the chicken to make a thin gravy. Simmer 2-3 minutes.
You can also add celery and onions to simmer period.
Add cut up spinach at last minute.
Cover for about a minute.
Serve over rice. (Forgot to tell you to cook rice first.)