1 lb. boneless, skinless chicken breast, sliced into strips
3 tbsp. oil, divided
1 med. onion, sliced lengthwise
1 c. thinly sliced carrots
1 c. diagonally sliced celery
1 can (13 3/4 oz.) chicken broth
4 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. grated lemon or lime peel
Dash of pepper
2 or 3 kiwi fruit, pared, sliced
Cooked rice

Saute chicken in 1 tablespoon oil until cooked; remove from skillet. Saute vegetables in remaining oil until tender but still crisp. Return chicken to skillet. Combine broth, cornstarch and seasonings; add to chicken mixture. Cook and stir until thickened. Gently stir kiwi fruit into mixture. Serve over cooked rice. Makes 4 servings.