4 split chicken breasts, debone and cut into bite-size pieces
1 c. celery
1 onion, diced
3 c. bean sprouts
Oil
Water or soup stock
1/2 c. walnut pieces
1 1/2 tsp. salt
4 tbsp. cornstarch
6 tbsp. soy sauce
2 tsp. sugar

Mix together salt, cornstarch, soy sauce, and sugar. Add chicken pieces and marinate for at least 10 minutes. Saute vegetables in 2 tablespoons oil until barely tender - keep crisp. Remove from pan. Add 3 tablespoons oil to pan and saute the chicken until tender and brown (5-10 minutes). Add 1 cup of water or soup stock to chicken and cook for 1 minute until sauce is thick. Add walnuts and vegetables, reheat and serve with rice.