Chicken Stir-Fry

• 2 Tbsp. sesame oil
• 2 c. onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. fresh ginger, minced
• 2 to 4 c. fresh vegies (bite size)
• 3 Tbsp. soy sauce
• 1 lb. chicken (bite size)
• 1 Tbsp. chicken bouillon powder
• 2 Tbsp. cornstarch
• 1 c. water
• 2 c. rice, steamed
• 1 1/2 c. chopped onion
• 1 1/2 c. chopped celery
• 1 stick margarine
• 1 tsp. salt
• 2 tsp. sage (approximately)
• 1 tsp. thyme (approximately)
• pepper
• broth to right consistency

1. Crumble cornbread in large container.
2. Saute onion and celery in butter.
3. Combine all to cornbread and mix.
4. Pour into greased pan and bake at 400u0b0 about 15 to 20 minutes or until golden brown, but not dry.

sesame oil, onion, garlic, fresh ginger, fresh vegies, soy sauce, chicken, chicken bouillon powder, cornstarch, water, rice, onion, celery, margarine, salt, sage, thyme, pepper, broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571188 (may not work)