1 boiled chicken (or shrimp, shelled-fresh or frozen)
1/4 c. soy sauce
1 1/2 tsp. instant chicken bouillon granules
2 tbsp. cornstarch
1 tbsp. cooking oil
2 tbsp. cooking oil
1 c. boiling water
1 sm. onion, halved and sliced
1 c. fresh mushrooms, sliced (optional)
1 clove garlic, minced
16 oz. can bean sprouts (drained) OR
2 c. fresh bean sprouts
8 oz. can water chestnuts, sliced
8 oz. pkg. frozen pea pods, thawed and halved crosswise
1/3 c. toasted slivered almonds

Thaw shrimp if frozen and cut up or cut up boiled chicken. Stir soy sauce into cornstarch. Dissolve bouillon granules in the boiling water; stir into soy mixture. (In 10 inch skillet or wok heat the 2 tablespoons oil until hot; stir-fry shrimp in hot oil 5 to 7 minutes or until almost done; remove shrimp and set aside.) Add remaining 1 tablespoon of oil to pan. Add onion, mushroom, and garlic. Stir-fry about 2 minutes or until crisp-tender. Remove vegetables. Add bean sprouts and water chestnuts. Stir-fry about 1 minutes. Return shrimp and the onion mixture to skillet (or chicken). Stir soy sauce mixture and add to skillet or wok. Cook and stir until mixture is thickened and bubbly. Stir in pea pods and almonds; heat through. Serve over rice or chow mein noodles. Pass additional soy sauce if desired.