Minute rice (6 servings), cooked
4 marinated boneless chicken breasts
2 stalks celery, sliced
1 carrot, grated
1 lg. onion, chopped
2 eggs, beaten
3 green onions, sliced
4 oz. can mushrooms (stems and pieces)
4 oz. can water chestnuts, sliced
4 oz. can bean sprouts
3 tbsp. vegetable oil
1 1/2 tsp. garlic salt
1 tsp. celery salt
1 tsp. black pepper
4 tbsp. soy sauce

MARINADE:

1/4 c. soy sauce
Water to cover chicken
1 tsp. garlic powder
1 tbsp. minced dry onion

Cut chicken into chunks; marinate 2 hours and drain. Heat oil in large fry pan and add chicken. Stir until almost cooked. Add onions and celery. Stir until semi cooked. Mix in carrots; push everything in pan to the side. Add eggs and scramble; mix with vegetables and chicken. Add mushrooms, water chestnuts, and bean sprouts. Mix all together. Add garlic salt, celery salt, and black pepper. Stir well. Add cooked rice and soy sauce. Stir well. Serve. Makes 6 servings.