1 1/2 lbs. of chicken fillet
3 tbsp. of vegetable oil
2 med. onions, sliced
2 celery stalks, sliced
1 pkg. of frozen snow peas
4 cubes of chicken bouillon dissolved in 4 cups water
1 can of mushroom pieces
1/2 c. cornstarch dissolved in water
Salt and pepper
2 to 3 tbsp. of soy sauce
1 (12 oz.) pkg. of egg noodles, cooked or cooked rice

Stir fry sliced onions, celery, and frozen snow peas in heated oil, in a wok or large skillet. Strain and set aside. Stir fry cubed chicken fillet until cooked on all sides. Add 4 chicken bouillon cubes dissolved in 4 cups of water and simmer for 10 minutes. Drain mushrooms and add. Thicken with cornstarch seasoned with salt and pepper. Add 2 to 3 tablespoons of soy sauce and vegetables. Serve over cooked rice or egg noodles.