1 c. uncooked long grain rice
1 whole chicken breast, boned and skinned (1 lb.)
3 tbsp. salad oil
1 med. onion, thinly sliced
2 stalks celery, thinly sliced
1/2 sm. red pepper, seeded and sliced
1/2 sm. green pepper, seeded and sliced
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. chicken broth, canned or made from 1 chicken bouillon cube dissolved in 1 cup hot water
1 tbsp. cornstarch
2 tbsp. soy sauce

Cook rice according to package directions; cut chicken in strips. Heat 2 tablespoons oil, when oil is hot but not smoking add chicken with slotted spoon. Stir fry 2 minutes until chicken is white. Remove to a bowl; add remaining 1 tablespoon oil then onion, celery, red and green pepper slices and water chestnuts. Stir fry about 3 minutes. In a measuring cup mix the chicken broth, cornstarch, and soy sauce until well blended. Pour over vegetables. Add chicken; stir fry until mixture comes to boil and thickens slightly. Serve with hot rice.

Serves 4.