4 tsp. cornstarch
1 tsp. chicken-flavor instant bouillon
2 tbsp. reduced sodium soy sauce
1 c. water
No stick cooking spray
2 tsp. oil
2 whole chicken breasts, skinned, boned, cut into 1/4" strips
1 c. diagonally sliced celery
1 c. sliced carrots
1 c. slice fresh mushrooms
6-8 green onions, cut diagonally into 1 1/2" pieces
1 c. fresh pea pods, stemmed or
6 oz. pkg. frozen pea pods thawed, drained
Hot cooked rice or chow mein noodles

In small bowl combine cornstarch, bouillon and soy sauce, gradually stir in water; set aside.

Spray large non-stick skillet with cooking spray; add oil. Heat over medium high heat until hot. Saute chicken in hot oil until no longer pink. Stir in celery, carrots and mushrooms; cook until crisp-tender. Stir in onions and pea pods; cook 1 minute, stirring occasionally.

Pour cornstarch mixture over chicken. Cook until mixture thickens and boils, stirring constantly. Serve over hot rice or chow mein noodles. 4 servings.