2 lg. whole chicken breasts, skinned, boned and halved
2 tbsp. salad oil
1 c. thinly sliced celery
1 med. green pepper, cut in thin strips
1 sm. onion, sliced
1 tsp. salt
1/4 tsp. ground ginger
1 (16 oz.) can bean sprouts, drained
1 (5 oz.) can water chestnuts, drained and sliced
1 env. chicken-flavor bouillon
1/2 c. water
2 tsp. cornstarch
2 tbsp. soy sauce
3 c. hot cooked rice (optional)

On cutting board, slice chicken crosswise into 1/4 inch wide strips. In 12 inch skillet over high heat, heat salad oil. Cook celery, pepper, onion, salt and ginger, stirring quickly and frequently (stir-frying) until vegetables are tender-crisp, about 3 minutes.

With slotted spoon, remove vegetables to a warm plate; keep warm. To oil left in skillet, add chicken and stir-fry until chicken turns white, about 3 to 5 minutes. Return vegetables to skillet. Add bean sprouts, water chestnuts, chicken bouillon or stock base and water.

In cup, blend cornstarch smoothly with soy sauce. Gradually stir into hot mixture in skillet and cook, stirring constantly, until thickened. Spoon stir- fried chicken and vegetables over hot cooked rice. Sprinkle toasted almonds over top (optional) and serve immediately.