Chicken Delight

• 2 lb. chicken breasts, boned and split
• 1 c. long grain rice
• 3 Tbsp. oil
• 1 green pepper, chopped fine
• 3 stalks celery, cut in 2-inch pieces
• 1 small onion, chopped fine
• 1 chicken bouillon cube
• 1/2 c. water chestnuts, drained and sliced thick
• 1 tsp. salt
• 1/4 tsp. fresh ginger, chopped fine
• 3/4 c. water
• 1 tsp. arrowroot powder
• 1 tsp. soy sauce
• 1 lb. can bean sprouts, drained thoroughly

1. Remove fat or gristle from chicken.
2. Split each piece into 2 thin layers, then cut layers into strips about 2-inches long, 1/4-inch wide.
3. Cook rice according to package directions (omit margarine).
4. Heat oil in skillet or wok, add chicken.
5. Stir constantly until chicken turns white and is slightly brown (approximately 2 minutes).
6. Turn heat to medium and add peppers, celery, onion, bouillon cube, water chestnuts, salt, ginger and water.
7. Make a smooth paste of arrowroot and soy sauce and stir in chicken mixture until smooth.
8. Cook gently 6 to 7 minutes, tightly covered.
9. Add bean sprouts to cooked vegetables; cover and cook gently another 2 minutes.
10. Each serving consists of 1/2 cup cooked rice with 1 cup chicken mixture.

chicken breasts, long grain rice, oil, green pepper, stalks celery, onion, chicken, water chestnuts, salt, fresh ginger, water, arrowroot powder, soy sauce, bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1127 (may not work)