2  lrg  Whole chicken breasts  [skinned, boned, & halved]
 2  tbl  Salad Oil
 1  cup  Celery  [thinly sliced]
 1  sml  Onion  [sliced]
 1  tsp  Salt
 1  med  Green Pepper  [cut in thin strips]
 ¼  tsp  Ground Ginger
 ½  cup  Water
 1  can  Bean sprouts  [16 oz drained]
 1  can  Water chestnuts  [5 oz drained & sliced]
 1       Envelope chicken-flavor bouillon -or-
 1  tsp  Chicken flavor stock base
 2  tsp  Cornstarch
 2  tbl  Soy sauce
 3  cup  Hot cooked Rice  [optional]
 ¾  cup  Almonds  [toasted]
 
 

On cutting board, slice chicken crosswise into ¼ inch strips.

In 12-inch skillet  over high heat, heat salad oil.

Cook celery, pepper, onion, salt and ginger, stirring quickly and frequently (stir-frying) until vegetables are tender-crisp,about three minutes.

With slotted spoon, remove vegetables to a warm plate; keep warm.

To oil leftin skillet, add chicken and stir-fry until chicken turns white, about 3 to 5 minutes.

Return vegetables to skillet.  Add bean sprouts, water chestnuts, chicken bouillon or stock base and water.

In cup, blend cornstarch smoothly with soy sauce.

Gradually stir into hot mixture in skillet and cook, stirring constantly, until thickened.

Spoon stir-fried chicken and vegetables over hot cooked rice.

Sprinkle toasted almonds over the top and serve immediately.