2 chicken breasts, boneless
2 scallions (green onion)
1 carrot
1 sm. can bamboo shoots
3 stalks celery
4 tbsp. vegetable oil
1/2 tsp. salt
Pinch sugar
1/4 tsp. white pepper
1 tbsp. cornstarch (dissolved in 1/4 c. water)
1 c. chicken broth

Cut chicken in thin strips about 1 1/2 inches long. Julienne all vegetables thinly and about 2 inches long. In hot skillet or wok add oil and lightly saute chicken. Remove chicken and add vegetables to wok. Stir fry 2 minutes. Add 1 cup soup or stock or chicken broth, bring to a boil. Add spices and cornstarch mixture. Mix in cooked chicken and stir. Serve over steamed rice or pan fried noodles.