Chicken-In-A-Garden

• 6 chicken breast filets
• Marinade
• 2 Tbsp. oil
• 3 green bell peppers, cut into 1-inch pieces
• 8 scallions, cut into 1/2-inch pieces
• 1 c. diagonally sliced 1-inch pieces celery
• 1 (6 oz.) pkg. frozen snow peas, thawed and drained
• 1 tsp. soy sauce
• 2 1/2 Tbsp. cornstarch
• 3/4 c. water
• 3/4 tsp. instant chicken bouillon
• 1/8 tsp. ginger
• 3 medium tomatoes, peeled and chopped

1. Rinse chicken and pat dry.
2. Cut into 1-inch pieces.
3. Combine with marinade in bowl.
4. Let stand for 20 minutes.
5. Pour oil into preheated wok, coating well.
6. Heat on medium-high (350u0b0) for 2 minutes.
7. Add green peppers.
8. Stir-fry for 4 minutes.
9. Add scallions, celery and snow peas.
10. Stir-fry for 2 minutes.
11. Remove vegetables with slotted spoon.
12. Add chicken.
13. Stir-fry for 3 minutes.
14. Combine soy sauce and cornstarch in bowl.
15. Stir in water, instant bouillon and ginger.
16. Add to wok with stir-fried vegetables and tomatoes.
17. Cook over low heat (225u0b0) for 3 minutes or until thick and bubbly.
18. Serve over hot, cooked rice.
19. Yield: 8 servings.

chicken breast filets, marinade, oil, green bell peppers, scallions, celery, frozen snow peas, soy sauce, cornstarch, water, instant chicken, ginger, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504117 (may not work)