3 tbsp. peanut or vegetable oil
1 lb. boneless, skinless chicken breasts, cut in bite size pieces
1 sm. onion, diced
1 c. celery, cut in 1/2 inch bias cuts
1/2 c. green pepper, cut in bite size pieces
1 1/2 c. fresh broccoli flowerettes or 1 (10 oz.) pkg. frozen broccoli, thawed
1 c. carrots, thin (bias cut)
1 c. chicken stock or bouillon
2 tbsp. cornstarch
1/4 c. water
3 tbsp. soy sauce
1/4 tsp. crushed red pepper (optional)

Heat oil in wok or large skillet over medium high heat. Saute the chicken pieces until lightly browned. Remove chicken; add onion, stirring until transparent. Add remaining vegetables; cook, stirring constantly, until vegetables turn bright in color, about 2 or 3 minutes. Add chicken stock bouillon; cook for 2 minutes until vegetables are tender and chicken is cooked through. Combine cornstarch, water, soy sauce, and red pepper (if desired). Add to chicken and vegetables mixture and cook until sauce is slightly thickened and clear. Serve over a bed of rice.