1 c. chopped celery
1 c. sliced carrots
1 c. sliced green peppers
1 sm. can unsweetened crushed pineapple
2 boneless chicken breasts
1/4 c. scant Wondra
1/4 tsp. pepper
1 tsp. salt
1/2 tsp. ginger
1 (8 oz.) water chestnuts, sliced
1 (14 oz.) bean sprouts

Slice chicken into strips. Stir fry in pan with celery, carrots, and peppers. Season with the salt, pepper, ginger. Add the pineapple and water chestnuts. Use the Wondra to thicken. Drain bean sprouts and add to stir fry for a warm up. It is great served over rice, white or brown.