1 green pepper, cut in strips
1 onion, cut in strips
1 c. celery strips
1 (5 oz.) can water chestnuts, drained
4 chicken breasts, skinned and boned
2 tbsp. salad oil
1/2 c. chicken broth
1 tsp. salt
1/4 tsp. ginger
2 tsp. cornstarch
2 tbsp. soy sauce
1 (1 lb.) can drained bean sprouts

Cut chicken into 1/4-inch strips, cutting across the grain. Heat oil and add chicken until they go white (about 3 minutes). Add green pepper, onion, celery, water chestnuts, broth, salt and ginger. Cover and cook about 6 minutes. Mix soy sauce with cornstarch. Add to skillet with bean sprouts. Turn heat down and simmer few minutes. Serve over hot rice.

Serves 4.