2 tbsp. oil
1 whole chicken breast bones & sliced
2 celery stalks
16 snow pea pods
1/2 c. mushrooms, sliced into T shapes
6 water chestnuts, sliced
1 tbsp. cornstarch in 3/4 c. water
1 sm. onion, sliced

Combine the chicken with 2 teaspoons cornstarch and 2 teaspoons soy sauce. Let set for 15 minutes. Stir fry celery, snow pea pods, mushrooms, onion and water chestnuts for 3 minutes. Stir fry chicken until it is done. Add cornstarch mixture and add 1/2 teaspoon salt. Heat and stir until sauce is thickened and return the vegetables in wok.