2 T oil 1 lb boneless, skinless chicken breasts, cut into 1-inch squares or thin strips 2 garlic cloves - minced 1 green bell pepper - cut in strips 1 red bell pepper - cut in strips 2 stalks celery - sliced 1/2" thick 1 cup mushrooms - sliced 3 green onions - sliced 8 oz waterchestnuts, canned - sliced 1/2 cup cashews - chopped 2 tsp cornstarch 1/2 tsp chicken bouillon granules 1/2 tsp ginger 1/2 cup water 3 T soy sauce (we use Lite soy sauce) Prepare chicken and all vegetables before cooking begins. If you are serving over rice, prepare rice to be ready to serve the same time as the stir fry dish is completed. Prepare sauce mixture. In small bowl, combine cornstarch, chicken bouillon granules, ginger, water and soy sauce; blend well. Heat oil in wok or large skillet over medium high heat until hot. Add chicken and garlic; cook and stir 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken; cover to keep warm. Add green and red bell pepper strips and celery to pan; cook and stir 3 to 4 minutes or until vegetables are crisp tender. Add mushrooms and green onions to vegetables in pan; stir and toss and cook about 1 minute more. Add waterchestnuts and cashews and chicken to vegetables in pan and stir to mix. Pour cornstarch mixture over all and cook and stir until bubbly and thickened (about 2 minutes). Serves 6.
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