2 whole chicken breasts, skinned, boned, cut into 1 inch cubes
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. corn oil
2 tbsp. sliced green onion
1 c. sliced mushrooms
1/4 tsp. ground ginger
1 (7 to 8 oz.) pkg. frozen snow peas
1 c. sliced celery
1 c. chicken broth or bouillon
1 tbsp. cornstarch
2 tbsp. water

Sprinkle chicken with salt and pepper. In wok or large skillet, heat corn oil over medium high heat. Add chicken; cook stirring constantly until chicken turns white throughout. Remove from skillet. Add green onion, mushrooms, celery and ginger. Stir fry 3 minutes or until mushrooms are tender. Add broth and snow peas, bring to a boil, separating snow peas with a fork.

Mix cornstarch and water until smooth. Stir into vegetable mixture. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Return chicken to skillet, reduce heat to low and cook 2 to 3 minutes or until chicken is heated. Makes 4 large servings. (Include steamed long grain rice and a fortune cookie to complete this meal!)