3 tbsp. peanut or vegetable oil
1 lb. boneless, skinless chicken, cut sm.
1 sm. onion, diced
1 c. celery, cut in 1/2 inch bias cut
1/2 c. green pepper, cut
1/2 c. fresh or frozen broccoli
1 c. carrots
1 c. chicken stock
2 tbsp. cornstarch
1/4 c. water
3 tbsp. soy sauce
1/4 tsp. crushed red pepper

Heat oil in skillet over medium heat. Saute chicken pieces until lightly brown. Push chicken aside and add onion, cooking and stirring until transparent. Add remaining vegetables. Cook stirring constantly until vegetables turn bright in color (2-3 minutes). Add chicken stock.

Cook for 2 more minutes until vegetables are tender and chicken is cooked through. Combine cornstarch, water, soy sauce and red pepper. Add to chicken, vegetable mixture and cook until sauce is slightly thickened and clear. Serve over rice.