1 cup each: coarsely chopped celery and onion
1 pound boneless, skinless chicken breasts, cut into 1/2" cubes
½ package (10 oz.) frozen peas, thawed
1 can (8 oz.) sliced water chestnuts, drained
½ red bell pepper, seeded and cut into 1/2" pieces
1 cup water
2 packages (1 teaspoon each) chicken bouillon granules
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
2 tablespoons cornstarch, dissolved in 1/2 cup water
¼ cup slivered, toasted almonds*

In a large, heavy skillet sprayed with nonstick spray, stir-fry celery and onion over medium heat until crisp-tender. Remove from pan. Respray skillet with nonstick spray and brown chicken over high heat, stirring constantly. Return celery and onion to pan. Add peas, water chestnuts, bell pepper, water, chicken bouillon granules, soy sauce and sesame oil. Simmer for 3 minutes. Stir in dissolved cornstarch and cook until thickened. Garnish top with slivered almonds. Serves 5.

*To toast, bake at 300° on an ungreased baking sheet until golden.

Per serving: 202 cal. (25% from fat); 16 g protein; 5.7 g fat (0.75 g sat.); 13.6 g carbo.; 470 mg sodium; 48 mg chol.; 3.5 mg fiber. Exchanges: 2 lean meat, 1/2 bread, 1 vegetable.

B-man :wink: