2 lb. chicken breasts, boned and split
1 c. long grain rice
3 Tbsp. oil
1 green pepper, chopped fine
3 stalks celery, cut in 2-inch pieces
1 small onion, chopped fine
1 chicken bouillon cube
1/2 c. water chestnuts, drained and sliced thick
1 tsp. salt
1/4 tsp. fresh ginger, chopped fine
3/4 c. water
1 tsp. arrowroot powder
1 tsp. soy sauce
1 lb. can bean sprouts, drained thoroughly

Remove fat or gristle from chicken. Split each piece into 2 thin layers, then cut layers into strips about 2-inches long, 1/4-inch wide. Cook rice according to package directions (omit margarine). Heat oil in skillet or wok, add chicken. Stir constantly until chicken turns white and is slightly brown (approximately 2 minutes). Turn heat to medium and add peppers, celery, onion, bouillon cube, water chestnuts, salt, ginger and water. Make a smooth paste of arrowroot and soy sauce and stir in chicken mixture until smooth. Cook gently 6 to 7 minutes, tightly covered. Add bean sprouts to cooked vegetables; cover and cook gently another 2 minutes. Each serving consists of 1/2 cup cooked rice with 1 cup chicken mixture.

Exchanges per serving - 1 serving = 1 bread, 1 1/2 fat, 3 meat, 1 "A" 1 "B" vegetable. Yields 5 servings, 398 calories per serving.