Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breasts, boneless,
-skinless
2 tb Vegetable oil
1 c Broccoli florets
1/2 c Celery, sliced
1/2 c Sweet red or green pepper
1 Onion, chopped
1 Garlic clove, minced
1 ts Gingerroot, minced [optl]
1/2 c Chicken stock
2 tb Soy sauce
2 ts Cornstarch
1 pn Salt
1 pn Pepper

Cut chicken into bite-size strips. In wok or large skillet, heat half
of the oil over medium-high heat; stir-fry chicken strips for about 3
minutes or until no longer pink. Transfer to bowl; set aside.

Add remaining oil to wok; stir-fry broccoli, celery, sweet pepper,
onion, garlic, and ginger for 1 minute. Pour in chicken stock; cover
and steam for about 2 minutes or until vegetables are tender-crisp.
Return chicken to wok along with any accumulated juices. Whisk soy
sauce with cornstarch; stir into wok. Cook, stirring, for about 1
minute or until sauce is thickened slightly. Stir in salt and pepper.

Per Serving: about 315 calories, 30 g protein, 16 g fat, 13 g
carbohydrate

Tip: instead of chicken in this stir-fry, you can use extra-firm tofu,
boneless turkey, lean pork or beef cut across the grain. Vary the
vegetables, too, by adding snow peas, thinly sliced carrots or sliced
or whole small mushrooms. If adding bean sprouts, mix them in just
before serving.

Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen. Adapted
from Carol Ferguson's "Really Cookin'" ~ Maxwell
Macmillan/Prentice-Hall, 1994

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