4 half chicken breasts

1 tablespoon salad oil

1 cup chicken stock OR thin chicken soup

¼ pound fresh bean sprouts (washed and drained)

½ clove garlic, crushed

1 teaspoon salt

¼ pound fresh mushrooms, sliced

2 teaspoons cornstarch

½ green pepper, cut in strips

2 teaspoons soy sauce

1 sliced green onion

2 cups cooked rice

Simmer chicken in stock for 15 minutes; drain; reserve stock; discard skin and bones; cut chicken into strips. Saute next 4 ingredients in oil for 2 or 3 minutes; stir in bean sprouts and salt; cover and cook for 1 minute. Uncover and stir in mixture of cornstarch, chicken stock and soy sauce. Add chicken strips; cook for 12 minutes. Serve over cooked rice.