2 whole chicken breasts, skinned, boned and cut up
1 med. onion, sliced and quartered
1 tsp. salt

Mix above ingredients and refrigerate for 1/2 day.

Place 2 tablespoons peanut oil into wok, and stir fry chicken for 5-10 minutes or until juices no longer run pink. Remove from wok. Add 2 more tablespoons oil and stir fry vegetables in the following alphabetical order.

A: 1 (12 oz.) pkg. mushrooms

A: 1 onion, sliced

A: 2 carrots, sliced (diagonal rings)

B: 4 stalks celery, sliced diagonally

B: 4 stalks BOK CHOY with leaves sliced

B: 1 bunch scallions, sliced

C: 1 can water chestnuts, sliced

D: 1/2 lb. pea pods (added last)

Add "A" vegetables to hot oil in wok and stir fry for 3-5 minutes. Add "B" vegetables, and stir fry another 3-5 minutes. Add "C" vegetables in order and stir fry. Add "D" vegetables and stir fry.

Return chicken to vegetables in wok. Mix the following: 1 bouillon chicken cube 2 tsp. cornstarch

Add water, bouillon, and cornstarch mixture to the chicken in the wok and stir fry until thickened. Add bean sprouts and heat through. Serve over rice.