2 whole lg. chicken breast
1 tbsp. soy sauce
2 tsp. corn starch
1/8 tsp. garlic powder
1/8 tsp. fructose
5 tbsp. oil
2 med. green or red pepper
1/2 c. chopped celery
1/2 c. onion strips
1/2 c. bean sprouts
1/2 c. water

Cut chicken breasts in halves. Remove skin and bone. Slice across width of each half into 1/8 inch thick slices. Mix chicken, soy sauce, corn starch, garlic powder and fructose. Set aside.

Cut green peppers into 1/4 inch wide strips. In 12 inch skillet over medium high heat in 2 tablespoons hot salad oil, stir fry peppers, celery, onions and bean sprouts, stirring quickly and frequently until crisp-tender about 2 minutes with slotted spoon.

Remove vegetables to bowl in same skillet over high heat in 3 more tablespoons hot oil. Cook chicken mixture stirring quickly and often; until chicken is tender, about 5 minutes. Return vegetables to skillet. Add water, heat to boiling, stirring to loosen. Brown bits from bottom of skillet. Serve over rice.