Stir-Fried Chicken And Vegetables

• 2 chicken breasts, boned and skinned
• 2 Tbsp. oil
• 1 c. sliced celery
• 1 medium green pepper, sliced
• 1 small onion, sliced
• 1 tsp. salt
• 1/4 tsp. ginger
• 1 (16 oz.) can bean sprouts
• 1 (5 oz.) can water chestnuts
• 1 cube chicken bouillon
• 2 tsp. cornstarch
• 2 Tbsp. soy sauce

1. Slice chicken into 1/4-inch strips.
2. Heat oil in skillet at high setting.
3. Add celery, green pepper, onion, salt and ginger. Cook, stirring quickly and frequently, until tender-crisp, about 3 minutes.
4. Remove vegetables.
5. Stir-fry chicken in oil left in skillet until chicken turns white, about 3 to 5 minutes.
6. Return vegetables to skillet.
7. Add bean sprouts, water chestnuts, bouillon and 1/2 cup water.
8. In a cup, blend cornstarch and soy sauce.
9. Stir into skillet; cook until mixture thickens.
10. Stir constantly.
11. Serve with rice or noodles.

chicken breasts, oil, celery, green pepper, onion, salt, ginger, bean sprouts, water chestnuts, chicken bouillon, cornstarch, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333267 (may not work)