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Oriental Chicken

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4 large chicken breasts, boned, skinned
salt and pepper to taste
cup cornstarch
oil for deep frying
1 bunch celery, sliced
1 can bean sprouts, drained
1 can bamboo shoots, drained
1 can water chestnuts, drained
1 small onion, chopped
3 green onions, chopped
pound fresh mushrooms
pimento, chopped
cup soy sauce
1 can chicken broth


Pound chicken breasts between waxed paper to inch thickness. Sprinkle with salt and pepper. Cut into x 1 inch strips. Roll strips in cornstarch. Fry in hot oil until crisp and brown; drain. Stir fry vegetables until tender-crisp and colors intensify. Combine 1/3 cup water with soy sauce and broth in bowl. Stir into vegetables. Add chicken. Cook until sauce thickens, stirring constantly. Serve immediately over steamed rice.

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