Makes 4 servings at 235 calories each.

2 whole chicken breasts, skinned & boned
1 tbsp. soy sauce
3 stalks celery
1 zucchini
1 carrot
1 bell pepper
1/2 c. water chestnuts
1/2 lb. mushrooms, sliced
2 tbsp. oil
2 lg. cloves garlic, minced
1 tsp. ground ginger
1/4 lb. snow peas
1 c. bean sprouts
1/2 c. chicken broth
1 tbsp. cornstarch
1/4 c. water
1/4 c. chopped green onions
2 tbsp. sesame seeds (optional)

Cut chicken into small pieces and marinate in soy sauce in refrigerator at least 1 hour. Prepare vegetables, cut celery, zucchini and carrot into 1 1/2 inch strips. Cut bell pepper into strips. Slice mushrooms and water chestnuts.

Heat 1 tablespoon oil in wok or large skillet. Add 1/2 teaspoon ground ginger, 1 minced garlic and chicken. Cook, stirring often until chicken is spongy and no longer pink (around 5 minutes). Remove chicken from skillet. Cover and keep warm. Add remaining oil, garlic and 1/2 teaspoon ginger to skillet. Heat oil and add veggies stirring constantly until tender but crisp.

Add snow peas and sprouts, stir in chicken broth. Combine cornstarch and water in a cup. Add to skillet and cook until mixture begins to thicken and comes to a boil. Add chicken, sprinkle with green onions and sesame seeds. Serve over hot rice.