Stir-Fried Chicken

2 whole chicken breasts, split, skinned and boned
2 tablespoons vegetable oil
1 cup diagonally sliced celery
1 medium-size carrot, diagonally sliced
1 medium-size green bell pepper, cut into thin strips
1 cup sliced mushrooms
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon ground ginger
1 can (16 ounces) bean sprouts, drained
1 can (5 ounces) water chestnuts, drained and sliced
1/4 cup water
2 teaspoons cornstarch
2 tablespoons soy sauce
3 cups hot cooked rice
3/4 cup peanuts


Slice chicken crosswise into 1/4-inch strips. Heat oil in wok or large skillet over high heat.

Add celery, carrot, green pepper, mushrooms, onion, salt and ginger.

Stir-fry about 3 minutes or until vegetables are crisp-tender; remove from wok and keep warm.

Add chicken to wok; stir-fry 3 to 5 minutes or until tender.

Return vegetables to wok; stir in bean sprouts, water chestnuts and water.

Blend cornstarch with soy sauce until smooth, then gradually stir into chicken and vegetables.

Cook, stirring constantly, until thickened.

Mound rice onto serving platter; spoon chicken and vegetables over rice.

Sprinkle with peanuts; serve immediately.

Makes about 6 servings