2 whole chicken breasts, split, skinned & deboned
3 tbsp. cooking oil
1 lb. mushrooms, sliced
2 med. onions, sliced & separated into rings
1 c. bias cut celery
2 cloves garlic, minced
3/4 tsp. ground ginger
1/2 c. water
1/4 c. soy sauce
2 (6 oz.) pkgs. frozen pea pods, partially thawed
2 tbsp. cornstarch
2 tbsp. water
Hot cooked rice
1/2 c. chopped walnuts
Water chestnuts, bamboo shoots & baby corn (opt.)

Cut chicken into 2" x 1/4" strips. Cook in hot oil 5 minutes, stirring constantly. Add mushrooms, onion, celery, garlic, ginger, 1/2 cup water and soy sauce. Cook to boiling, reduce heat to low, cover and simmer 5 minutes. Increase heat to medium. Stir in pea pods, return to boil. Cover and cook 3 minutes, dissolve cornstarch in water, stir into chicken mixture, cook and stir. Serve over hot rice. Garnish with walnuts.