1 green pepper, sliced 1/4 inch wide long ways
1 med. onion, slice 1/4 inch wide long ways, separate layers
1 c. celery strips, 1/4 inch thick
1 (5 oz.) can sliced water chestnuts
1 can bean sprouts, if desired
1 whole chicken breast, skinned and boned, cut in 1/4 inch strips
1/2 c. chicken broth
3/4 tsp. monosodium glutamate
3/4 tsp. salt
3 tsp. cornstarch
1/4 tsp. ginger
2-3 tbsp. soy sauce

Heat 3 tablespoons salad oil in large skillet (350 F). Add chicken strips stirring with fork, 3-5 minutes. Add vegetables and stir in liquid mixture, cover and cook for 7-8 minutes. Serve immediately over hot rice, noodles, or just plain. Also, good over rice with chow mein noodles on top. Serves 4 scantily.