Chicken Stir-Fry

• 1/2 lb. boneless chicken, cut in strips
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 c. diagonally sliced carrots
• 1 small thinly sliced zucchini
• 1 c. sliced celery
• 1 1/2 tsp. brown sugar
• 2 Tbsp. cooking wine
• 4 Tbsp. soy sauce
• 1 Tbsp. minced garlic
• 1/2 tsp. minced ginger
• cornstarch dissolved in cold water (8 oz.)

1. At high heat in pan sprayed with nonstick spray or wok add chicken and stir 2 or 3 minutes or until cooked.
2. Stir in vegetables and cook 2 or 3 minutes; then add soy sauce, ginger, garlic, brown sugar and cooking wine.
3. Stir to blend.
4. Pour in the 2 tablespoons cornstarch and water.
5. Reduce heat to simmer until the sauce thickens.
6. Remove from heat.
7. Serve with steamed rice or fried rice.

boneless chicken, water chestnuts, carrots, zucchini, celery, brown sugar, cooking wine, soy sauce, garlic, ginger, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863115 (may not work)