Chicken Stir-Fry

• 1 lb. boneless chicken
• 1 small head bok choy
• 1 small yellow onion
• 1 can sliced water chestnuts
• 2 stalks celery, sliced
• 1 Tbsp. vegetable oil
• 1/4 c. teriyaki sauce
• 1/4 c. soy sauce
• 1 c. applesauce
• 2 slices ginger root and 1/2 tsp. garlic powder or 1 tsp. five spice powder

1. Mix teriyaki sauce, soy sauce, ginger root or five spice powder.
2. Cut chicken in pieces, approximately 1/2 x 2-inch, and marinate in above sauce while preparing veggies.
3. Chop or slice all veggies.
4. Heat wok or frypan; put oil in after pan is hot. Add chicken to pan (saving marinade).
5. Stir-fry chicken 4 to 5 minutes and remove from pan.
6. Add veggies to pan and cook 4 to 5 minutes; add chicken to pan.
7. Mix leftover marinade with applesauce and add to pan.
8. Lower heat and simmer 5 minutes to thicken sauce.
9. Serve over rice or noodles.
10. Remove ginger slices before serving.

boneless chicken, choy, yellow onion, water chestnuts, stalks celery, vegetable oil, teriyaki sauce, soy sauce, applesauce, ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257547 (may not work)