2 deboned chicken breast or 1 round steak
2 med. peppers
3 to 4 carrots
3 to 4 stalks of celery
3 beef or chicken bouillon cubes
Soy sauce

Cut chicken or beef into 1/4 inch strips. Put enough soy sauce in bottom of a large skillet to cover. Saute meat until brown. Add approximately 3 cups water and bouillon cubes. Bring to a boil, then simmer for 1/2 hour.

Add vegetables and slowly cook until meat and vegetables are done. Thicken juice with a little corn starch. Serve over a bed of white rice.