2 boneless breasts of chicken
1/4 tsp. seasoning salt
1 tsp. salt
3 tbsp. salad oil
1/2 c. celery (cut diagonally)
1/2 med. onion (cut in half rings)
1 sm. can water chestnuts, drained
4 oz. fresh mushrooms, sliced
1/2 bell pepper (cut in strips)
1/2 tsp. sugar
1/2 c. water
1 tbsp. soy sauce
2 tsp. cornstarch
1 clove garlic, minced

Remove chicken breasts from bone and cut into bite-size pieces. Sprinkle with salt and seasoning salt. Heat oil in heavy skillet or wok and add chicken. Stir and toss rapidly. Do not overcook nor brown meat; cook until it loses pink color.

Add garlic, celery, onions, mushrooms and peppers. Sprinkle with sugar and cook all together about 5 minutes. Vegetables should retain their crispness. Add water chestnuts and continue to stir together. Combine cornstarch, water and soy sauce. Pour over meat and vegetables. Cook until sauce thickens slightly, about 2 minutes. Serve with hot cooked rice, yellow-saffron rice or hot noodles. Serves 4 to 6.