2 whole chicken breasts, split, skinned, and boned (about 12 oz. each)
3 tbsp. cooking oil
1 lb. fresh mushrooms, sliced
2 med. onions, sliced and separated into rings
1 c. bias cut celery (1/4 inch slices)
2 cloves garlic, minced
3/4 tsp. ground ginger
1/2 c. water
1/4 c. soy sauce
2 (6 oz.) pkgs. frozen pea pods, partially thawed
2 tbsp. cornstarch
2 tbsp. water
Hot cooked rice
1/2 c. chopped walnuts

Freeze chicken 20 minutes to make cutting easier. Cut and measure all ingredients before starting to cook. Cut chicken breasts crosswise into 2 x 1/4 inch strips. Cook chicken in hot oil in 12 inch skillet over high heat 5 minutes, stirring constantly. Add mushrooms, onion, celery, garlic, 1/2 cup water, and soy sauce. Cook until mixture comes to a boil. Reduce heat to low. Cover and simmer 5 minutes. Increase heat to medium. Stir in pea pods. Return to a boil. Cover and cook 3 minutes.

Dissolve cornstarch in 2 tablespoons water; stir into chicken mixture. Cook and stir until mixture thickens and boils, about 2 minutes. Serve over hot cooked rice. Garnish with chopped walnuts. Makes 6 servings.