2 cloves garlic, minced
2 tbsp. vegetable oil
6 chicken breast halves, skinned & boned
1 c. canned diluted beef broth
1/4 c. soy sauce
2 tbsp. instant minced onion
1/8 tsp. curry powder
Pinch of ground ginger
2 stalks celery, cut into 1/2" pieces
1 (8 oz.) can bamboo shoots, drained
1 med. size green pepper, diced
1/2 c. fresh bean sprouts
1 sm. can water chestnuts, drained

Saute garlic in hot oil in a large skillet 1 minute. Add chicken and cook until browned. Combine next 5 ingredients; pour over chicken. Cover, reduce heat and simmer 35 minutes. Add remaining ingredients except rice; cook uncovered, 5-7 minutes or until vegetables are crisp-tender. Serve over rice. Yield 6 servings.