1 c Chopped celery
1 c Chopped onion
1 lb Boneless; skinless chicken breasts, cut in 1/2" cubes
1/2 pk (10 oz.) frozen peas; thawed
1 cn (8oz.) sliced water chestnuts; drained
1/2 A bell green pepper; seeded and cut in 1/2" pieces
1 c water
2 ts Chicken bouillon granules
3 tb Low sodium soy sauce
1 ts Sesame oil
2 tb cornstach dissolved in 1/2 cup cold water
1/4 c slivered, toasted almonds

In a large heavy skillet sprayed with Pam, stir fry celery and onion over
medium heat until crisp-tender. Remove from skillet. Re-spray, and brown
chicken over high heat, stirring constantly. Return celery and onions to
skillet. Add peas, water chestnuts, red pepper, water, bouillon, soy sauce
and sesame oil. Simmer 3 minutes. Stir in cornstarch mix and cook until
thickened. Garnish with almonds. Serve over rice.

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