3 tbsp. oil
1 lb. chicken breasts, skinned & cut in sm. pieces
1 onion, diced
1 c. celery, cut up
1 1/2 c. fresh broccoli or 1 pkg. frozen broccoli
1 c. carrots, cut up
1 c. chicken stock
1 tbsp. cornstarch
1/4 c. water
3 tbsp. soy sauce
1 can mushrooms
1 can water chestnuts

Heat fry pan or wok, fry chicken, put in vegetables, stir until bright color, 2 to 3 minutes. Add chicken stock, mushrooms, and water chestnuts. Cook 2 minutes or so until vegetables and chicken are done. Combine cornstarch, water, soy sauce, and add to chicken-vegetable mixture. Cook until sauce is slightly thickened and clear. Serve over a bed of rice.