2 chicken breasts (deboned and cut into sm. pieces)
1/4 c. oil
Garlic salt and pepper
Chopped onion
Broccoli and pea pods
1 can mushrooms
1 can water chestnuts
1 1/2 c. chicken broth
2 tbsp. cornstarch
2 c. chopped celery

Heat oil in wok. Stir fry chicken until done. Add vegetables and stir fry until celery starts to get tender. Season with garlic salt and pepper. Add chicken broth and cornstarch (mix together first). Stir until mixture thickens. Serve over rice. Serves 3-5.