1 1/2 lbs. boned chicken breasts (about 2 1/4 lbs. unboned)
2 tbsp. butter
2 c. diagonally sliced celery
2 c. sliced onions
2 c. coarsely cut fresh spinach
1 can (16 oz.) fancy Chinese vegetables, drained
1 1/2 tbsp. cornstarch
1 1/2 c. chicken broth
1/4 c. soy sauce
Salt and pepper to taste
3 c. cooked rice

Cut chicken in thin strips; then saute in butter about 3 minutes. Add vegetables and cook only until tender crisp. Mix cornstarch with chicken broth; add to above. Cook until thickened and clear. Stir in soy sauce, season to taste and serve over portions of hot rice.