2 tbsp. cornstarch
1 c. water
3 tsp. chicken flavor instant bouillon
4 tbsp. lemon juice

1 1/2 c. sliced carrots
1 c. sliced celery
3 tbsp. water
1 red bell pepper, cut
6 green onions, cut
1 lb. boneless chicken strip
5 c. hot cooked brown rice

In small bowl, combine cornstarch and bouillon, mix well. Stir in remaining sauce ingredients. Set aside. Spray large skillet or wok. heat over medium high heat until hot. Stir fry carrots and celery for 1 minute. Add water and cover for 3 minutes. Add peas, bell pepper and green onions. Cook for 2 minutes, then remove and set aside. Stir fry chicken for 5 minutes. Add sauce and vegetables, stir occasionally. Serve over rice. 4 servings.