2 lg. whole chicken breasts
1 egg white
1 tsp. salt
1 tsp. cornstarch
1 tsp. soy sauce
6 oz. pea pods
2 tbsp. vegetable oil
2 cloves garlic, finely chopped
1 tsp. finely chopped ginger root
6 med. stalks celery, cut diagonally into 1/4" slices (3 c.)
2 c. sliced mushrooms
1 (8 1/2 oz.) can water chestnuts, drained & sliced
1 (8 1/2 oz.) can bamboo shoots, drained
2 tbsp. vegetable oil
3/4 c. water
1 tsp. instant chicken bouillon
1/2 tsp. sugar
1/4 c. cold water
2 tbsp. cornstarch
1 tsp. soy sauce

Remove bones and skin from chicken breasts. Cut chicken across grain into strips (1 1/2 x 1/4 inch). Toss chicken, egg white, salt, 1 teaspoon cornstarch and 1 teaspoon of soy sauce in glass or plastic bowl. Cover and refrigerate 30 minutes.

Remove strings from pea pods. Heat 2 tablespoons oil in Wok or 12 inch skillet until hot. Cook and stir garlic and ginger root in oil over medium heat until light brown. Add pea pods and celery; stir fry one minute. Add mushrooms, water chestnuts and bamboo shoots; stir fry one minute. Remove vegetables with a slotted spoon.

Heat 2 tablespoons oil in Wok until hot. Add chicken; stir fry over high heat until chicken turns white (about 2 minutes). Stir in 3/4 cup water, bouillon and sugar. Heat to boiling; reduce heat. Cover and simmer 2 minutes, stirring occasionally.

Mix 1/4 cup water, 2 tablespoons of cornstarch; stir in chicken mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Add vegetables and 1 teaspoon soy sauce. Cook and stir until hot, 1-2 minutes. Serve over rice with additional soy sauce, if desired.

This seems like an awful lot of work and a lot of ingredients, but most are staples in your home. I would guess from start to finish, total preparation and cooking time would be approximately 45 minutes to 1 hour.