4 tsp. cornstarch
1 tsp. chicken flavor instant bouillon
2 tbsp. soy sauce
1 c. water
2 tsp. oil
2 whole chicken breasts, skinned, boned, cut up
1 c. sliced celery
1 c. sliced carrots
1 c. sliced mushrooms
6-8 green onions, sliced
6 oz. pkg. frozen pea pods thawed, drained
Hot cooked rice or chow mein noodles

In small bowl combine cornstarch, bouillon and soy sauce. Gradually stir in water; set aside. Saute chicken in hot oil until no longer pink. Stir in celery, carrots, and mushrooms; cook until crisp-tender.

Stir in onions and pea pods. Cook 1 minute, stirring occasionally. Pour cornstarch mixture over chicken; cook until mixture thickens and boils, stirring constantly. Serve over hot cooked rice or chow mein noodles.