1 (3 lb.) chicken, boiled, skinned, boned & cut into 1" chunks
4 c. sliced celery
1 c. sliced carrots
1 c. sliced green onion
1 sm. can bamboo shoots, undrained
1 sm. can sliced water chestnuts, undrained
1 can or 1 lb. fresh bean sprouts
1 tsp. chicken bouillon
2 tbsp. cornstarch
2 tbsp. soy sauce

Coat chicken pieces with cornstarch, pepper and soy sauce; stir fry in hot oil until they begin to brown. Remove. Add a little more oil and stir-fry celery, carrots and green onion just until they begin to be tender. Add bamboo shoots, water chestnuts and bean sprouts and heat through. Remove about a cup of liquid from wok or pan. To this liquid, add chicken bouillon, cornstarch and soy sauce, stir well. Return to wok and heat, stirring constantly until mixture thickens. Stir in chicken pieces. Serve over rice.