Ingredients:
2 large chicken breasts, or thighs, skinned boned and halved
2 tblsps. Salad oil
1/2 cup thinly sliced celery
1 medium sized green pepper cut in strips
1 small onion sliced
2 tblsps. Soy sauce
2 teasps. Corn starch
1 teasp. Salt
1 chicken Bouillon cube
1 silver fresh ginger cut in strips
8 mushrooms sliced thinly (optional)
Directions:
Wash chicken, pour over lemon juice or 2 teasps. Vinegar, after cutting chicken crosswise into 1/4 inch strips. Season chicken with salt and pepper. In skillet over high heat, heat salad oil. Cook celery, green pepper, onion, ginger and mushrooms, stirring quickly, until vegetables are tender-crisp, about 3 mins. With slotted spoon remove vegetables; keep warm. Add chicken and stir fry until chicken turns white, about 5 mins. Return vegetables to skillet and add chicken bouillon, that has been diluted in a 1/2 cup of water. In a cup blend 2 teasps. Corn starch smoothly with 2 tablesps. Soy Sauce, gradually stir into hot mixture until thickened. Serve over hot cooked rice or noodles