1 lb. skinned and boned chicken breasts, cut into strips
1 c. chopped green onion
1 med. green pepper (coarsely chopped)
1 c. diag. sliced celery
2 cloves garlic (chopped)
2 tbsp. oil
2 c. chicken broth
2 tbsp. corn starch
1 can (8 oz.) sliced water chestnuts (drained)
1 can (8 oz.) mushrooms (drained)
3 tbsp. soy sauce
1/4 tsp. pepper
1 1/2 c. dry instant rice

Saute chicken and garlic in oil in large skillet until browned, about 5 minutes. Add corn starch and blend well. Add broth, water chestnuts, onion, green pepper, celery, soy sauce and pepper.

Bring to a full boil, stirring frequently. Stir in rice. Cover, turn off heat. Let stand 5 minutes. Stir mixture and serve.