Chicken And Vegetable Stir-Fry

• 1 tsp. vegetable oil
• 2 lb. boneless chicken breast, cut into bite-size chunks
• 1 c. broccoli florets
• 1 c. cauliflower florets
• 1 c. sliced celery, cut 1-inch long and 1/4-inch wide
• 10 to 12 snow peas
• 1/2 Bermuda onion, sliced into 1/4-inch wide rings
• 1/4 c. sugar
• juice of 1 lemon
• 2 garlic cloves, chopped
• 1/3 c. dry white wine
• 1 c. sliced carrots, 1 inch long and 1/4 inch wide
• 1/2 c. each: sliced green, red and yellow bell pepper, cut 1 inch long and 1/4 inch wide
• 6 large mushrooms, quartered
• 1 tsp. dried basil
• 1 tsp. dried tarragon
• 1/2 c. soy sauce
• hot cooked rice

1. In a large 4-quart skillet, wok or stock pot, heat the oil over medium-high heat.
2. Add the garlic and cook until lightly brown.
3. Immediately add the chicken and stir-fry, turning constantly, until nearly cooked through, about 5 minutes.
4. Add the wine and bring to a vigorous simmer.
5. Add carrots, cover and steam for 1 to 2 minutes.
6. Then in succession, add the broccoli and cauliflower together.
7. Stir, cover and steam for 1 to 2 minutes; then the peppers.
8. Stir, cover and steam.
9. Add the snow peas; stir, cover and steam.
10. Add the celery; stir, cover and steam.
11. If extra liquid is needed, you can add a bit more wine or water.
12. Be conservative, as the vegetables will begin adding their own liquid.
13. Add sugar, basil, tarragon and soy sauce sauce; stir. Stir in lemon juice just before serving.
14. Serve over hot rice with soy sauce on the side.

vegetable oil, chicken breast, broccoli florets, cauliflower florets, celery, snow peas, bermuda onion, sugar, lemon, garlic, white wine, carrots, bell pepper, mushrooms, basil, tarragon, soy sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866681 (may not work)