Oriental Chicken

• 1 green pepper, cut in strips
• 1 onion, cut in strips
• 1 c. celery strips
• 1 (5 oz.) can water chestnuts, drained
• 4 chicken breasts, skinned and boned
• 2 Tbsp. salad oil
• 1/2 c. chicken broth
• 1 tsp. salt
• 1/4 tsp. ginger
• 2 tsp. cornstarch
• 2 Tbsp. soy sauce
• 1 (1 lb.) can drained bean sprouts

1. Cut chicken into 1/4-inch strips, cutting across the grain. Heat oil and add chicken until they go white (about 3 minutes). Add green pepper, onion, celery, water chestnuts, broth, salt and ginger.
2. Cover and cook about 6 minutes.
3. Mix soy sauce with cornstarch.
4. Add to skillet with bean sprouts.
5. Turn heat down and simmer few minutes.
6. Serve over hot rice.
7. Serves 4.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113823 (may not work)