1/4 c. plus 1 tbsp. chicken broth
1 1/2 tbsp. soy sauce
2 tsp. cornstarch
Dash of pepper
2 tbsp. butter
2 c. diced raw chicken
3 green onions, sliced
2 c. sliced celery
2 c. snow peas
2 c. mung bean sprouts
1 tbsp. minced, fresh ginger or 1 tsp. ground ginger

Combine chicken broth, soy sauce, cornstarch and pepper; set aside. Melt butter in large fry pan or wok. Saute chicken until done. Add vegetables and ginger. Stir until crisp-tender. Pour soy sauce mixture over vegetables and chicken, cover and simmer for 5 minutes. Serve over rice. Serves 4.