From "The Art of Chinese Cooking" by Mimie Ouei.
Heat a pan with the oil and salt and when it is very hot add the chicken and saute for 3 minutes. Season with soy sauce and stir well. Add the peas, celery, mushrooms and water very slowly and stir well. Cover the pan and cook for about 4 minutes. Add the thickening and lower the heat, and when the gravy thickens and becomes clear, remove from heat and transfer to a shallow plate. Sprinkle with toasted almonds. Serve very hot.