1 c. uncooked long grain rice
1 whole chicken breast (1 lb.), boned & skinned
Salt
3 tbsp. salad oil
1 med. onion, thinly sliced
1/4 lb. sm. mushrooms, thinly sliced
2 stalks celery, thinly sliced
1/2 sm. red pepper, seeded & sliced
1/2 sm. green pepper, seeded & sliced
1 (8 oz.) can water chestnuts, drained & 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. mild soy sauce

Cook rice as package label directs. With sharp knife, cut chicken across grain into 2 x 3/4 inch strips. Sprinkle lightly with salt. In wok over medium-high heat, heat 2 tablespoons oil. When oil is hot but not smoking, add chicken. With slotted spoon, stir-fry 2 minutes or until chicken turns white. Remove to bowl. Add remaining 1 tablespoon oil, the onion, mushrooms, celery, red and green pepper slices and water chestnuts; stir fry about 3 minutes. In 1 cup measuring cup, measure the chicken broth; stir in cornstarch and soy sauce until blended. Pour over vegetables. Add chicken; stir fry until mixture comes to a boil and thickens slightly. Serve with hot rice. Makes 4 servings.