3 tbsp. peanut oil or vegetable oil
1 lb. boneless, skinless chicken breast, cut in bite size pieces
1 sm. onion, diced
1 c. celery, cut in 1/2" bias cuts
1/2 c. green pepper, cut in bite size pieces
1 1/2 c. fresh broccoli flowerets or 1 (10 oz.) pkg. frozen broccoli flowerets, thawed
1 c. carrots, thin bias cuts
1 c. chicken stock or bouillon
2 tbsp. cornstarch
1/4 c. water
3 tbsp. soy sauce
1/4 tsp. crushed red pepper (opt.)

Heat oil in wok or in large skillet over a medium high heat. Saute the chicken pieces until lightly browned; push chicken aside and add onion, cooking and stirring until transparent. Add remaining vegetables; cook stirring constantly until vegetables turn bright in color, about 2 to 3 minutes. Add chicken stock bouillon; cook for 2 minutes more until vegetables are tender crisp and chicken is cooked through.

Combine cornstarch, water, soy sauce (and red pepper if desired). Add to chicken, vegetable mixture and cook until sauce is slightly thickened and clear. Serve on a bed of rice. Yield: 4 to 5 servings.