Stir-fried Chicken and Vegetables

2 large chicken breasts, deboned and cut into bite sized pieces

Combine in bowl:

1 egg white (save the yolk for egg drop soup)
1 t. salt
1 t. cornstarch
1 t. soy sauce

Add chicken and toss to coat. Cover and refrigerate while you prepare the vegetables

Combine in 2 cup measuring cup:

1 c. chicken broth or bouillon
2 T. cornstarch
1/2 t. sugar

Prepare:

6 oz. pea pods, strings removed or 1 package (6 oz.) frozen pea pods
6 medium stalks celery, cut diagonally into 1/4" slices (3 cups)
2 c. sliced mushrooms or equivalent canned, drained
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) bamboo shoots, drained
2 or 3 green onions, sliced, reserving green tops for garnish
1 t. finely chopped ginger root or 1/4 t. powdered ginger
2 cloves garlic finely chopped or 1/2 t. powdered garlic

Heat vegetable oil to skillet or wok. Stir fry chicken about 1 minute. Add pea pods and celery. Stir fry 1 minute. Add onion, garlic and ginger, stir fry one minute. Add water chestnuts and bamboo shoots. Cover and cook about 2 minutes, stirring occasionally. Add chicken bouillon and cornstarch mixture, stir and cook until cornstarch is no longer cloudy. Season with soy sauce as desired.