4 chicken breasts fillets cut in strips
1/4 c. soy sauce
2 tbsp. oil
1 green pepper, cut in strips
2 stalks celery, sliced diagonally
1 c. onion, chopped
1 c. mushrooms, sliced
1 1/2 c. snow peas
1 (7 oz.) can sliced water chestnuts, drained
1/2 c. water
2 tsp. corn starch
Red pepper to taste
3 c. hot cooked rice

Combine chicken with soy sauce in bowl. Let stand for several minutes. Heat 1 tablespoon oil in wok or skillet. Stir fry chicken in oil for 3 to 4 minutes or until light brown; remove chicken with slotted spoon. Add remaining oil to wok.

Add green peppers, celery and onion. Stir fry until tender and crisp, push vegetables to one side of wok. Stir fry mushrooms, snow peas, and chestnuts for 2 minutes; reduce heat.

Return chicken to wok; mix with all the vegetables. Mix water, corn starch and pepper in small bowl; stir into chicken mixture. Cook until thickened, stirring constantly. Serve over rice. Serves 6.