3 boneless chicken breasts (chicken cutlets), weighing about 1 3/4 lb.
1/2 lb. mushrooms
1 (5 oz.) can bamboo shoots
3 green onions
1 sm. stalk celery
1 sm. sweet red pepper or 1 (4 oz.) can or jar pimentos
4 tbsp. vegetable oil
1/4 c. dry sherry
2 tbsp. soy sauce
2 tbsp. cornstarch
1 c. chicken broth (from an about 14 oz. can)
2 c. precooked rice (from an 14 oz. pkg.)
Boiling water
Salt

Pull skin from chicken breasts; slice meat thin. Trim mushrooms and slice. Drain bamboo shoots and slice; if needed, trim green onions and celery; slice both thin. Halve red pepper, seed, and dice. (If using pimentos, drain and cut into strips.)

Saute chicken quickly in vegetable oil in a large frying pan 3 minutes, or until chicken turns white. Stir in mushrooms, bamboo shoots, green onions, celery, and red pepper; saute 2 minutes. Stir in sherry and soy sauce; cover. Cook 2 minutes, or until vegetables are crisply tender.

Blend cornstarch into chicken broth until smooth in a small bowl; stir into frying pan. Cook, stirring constantly, until sauce thickens and boils for 3 minutes.

While chicken mixture cooks, prepare rice with boiling water and salt, following label directions. Spoon around edge on a large serving platter, spoon chicken mixture on top. Garnish with a half mushroom and serve with additional soy sauce, if you wish. Serves 6.