Help - Yangtze Restaurant Ontario CA Almond Chicken  (Restaurant Closed)

Yangtze Restaurant in Ontario, CA, (Southern California) was a long-standing landmark on Euclid Avenue, operating from April 22, 1961, until its closure on March 31, 2015.  Founded by Ray and Edna Gin, the restaurant became a cherished fixture in the Inland Empire, known for its classic Chinese-American fare—especially pork and shrimp chop suey—and its nostalgic, vintage ambiance with avocado-green vinyl booths. 

Despite its enduring popularity among generations of local families, the restaurant faced declining business after the opening of major shopping centers like Montclair Plaza (1968), Ontario Mills, and Victoria Gardens, which drew customers away from downtown Ontario.  The restaurant remained largely unchanged over the decades, preserving its 1960s aesthetic and menu, which some longtime patrons loved, while others found the food outdated. 

The closure was announced in early 2015, with Edna Gin, then 91, still actively involved in food preparation on the final day. Her son, Gary Gin, who managed the restaurant since childhood, expressed deep emotion over the closure. The property was sold in September 2016 and has since been redeveloped, with the restaurant space now part of a mixed-use commercial complex.

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Ontario was my home town until 2005 and we as a family frequented the restaurant, usually bi-monthly, it was a standard for our family of 5 for takeout, whatever we bought if one brought a sauce pan they would fill it with soup!! We were at the grand opening on April 1961 when I was 8, I am now 73 living in a different state. The Yangtze introduced me to Chinese and oriental food in general and it only grew from there.

They had a signature version of Almond Chicken that was unique and I would like to replicate it, and I do not know what style or where in China or Taiwan it came from. Picture chopped celery, ground or finely chopped chicken, chopped almond, maybe some chopped onion and garlic obviously cooked in a chicken stock with a corn starch slurry to thicken. Some scallion slices were added as a garnish. Can any one help with a recipe or clues?