2 lg. boneless chicken breasts (skinless)
2 tbsp. oil
1 med. green pepper (cut into strips)
1 sm. onion, sliced
1 tsp. salt
1/4 tsp. ground ginger
1 (16 oz.) can bean sprouts, drained
1 (3 oz.) can water chestnuts, drained
1 chicken bouillon cube
1/2 c. water
2 tsp. cornstarch
2 tbsp. soy sauce

Slice green pepper, onion and chicken into strips. In skillet over medium-high heat, heat oil. Cook pepper, onion, salt and ginger in hot oil until tender (approximately 3 minutes). Remove vegetables and set aside.

Place chicken (sliced into strips) in skillet and stir fry until chicken appears white (approximately 3 minutes). Add vegetables along with bean sprouts, water chestnuts, and chicken bouillon mixed with water.

In cup blend cornstarch and soy sauce. Stir into chicken/vegetable mixture and cook until thickened, stirring constantly. Serve over a bed of rice.