4 tsp. cornstarch
1 tsp. chicken-flavor instant bouillon
2 tbsp. reduced-sodium soy sauce
1 c. water
2 tsp. oil
2 whole chicken breasts (skinned, boned, cut into 1/4-inch strips
1 c. sliced celery
1 c. sliced carrot
1 c. sliced mushrooms
6-8 green onions, cut into 1 1/2-inch pieces
1 c. pea pods, stemmed or 6-oz. pkg. frozen pea pods, thawed, drained
Hot cooked rice or chow mein noodles, or hot cooked lo 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 cooked rice or noodles.