4 chicken breasts, cut into 1-inch pieces
1/4 c. cornstarch
1/4 c. salad oil
1/8 tsp. garlic powder
1/3 c. sliced water chestnuts
1 (4 oz.) can sliced mushrooms
1 c. celery, cut on slant
1 c. coarsely chopped green onion
1/4 c. soy sauce
1 pkg. frozen snow pea pods

Roll chicken in cornstarch. Brown quickly in hot oil. Sprinkle with garlic. Add chestnuts, mushrooms, celery, onion, and dash of salt and pepper. Stir in soy sauce. Cover and simmer 5 minutes. Do not over cook; vegetables should be tender crisp. Cook pea pods according to package instructions and add last.

Serve with rice. Makes 4 to 6 servings. May be garnished with tomato slivers or almonds.