Stir-Fried Chicken And Vegetables - cooking recipe

Ingredients

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

Preparation

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