Chicken Stir-Fry With A Twist

• 1 cup sliced celery
• 1 cup julienned carrots
• 1 cup chopped onion
• 4 tablespoons canola oil, divided
• 2/3 cup each julienned green, sweet red and yellow pepper
• 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 pound sliced fresh mushrooms
• 1 can (8 ounces) sliced water chestnuts, drained
• 1-1/2 cups chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon chili sauce
• 2 teaspoons brown sugar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 1/4 cup white wine or additional chicken broth
• 3 cups hot cooked rice

1. In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels.
2. Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

celery, carrots, onion, canola oil, pepper, chicken breasts, mushrooms, water chestnuts, chicken broth, soy sauce, balsamic vinegar, chili sauce, brown sugar, garlic, gingerroot, cayenne pepper, cornstarch, white wine, rice

Taken from www.tasteofhome.com/recipes/chicken-stir-fry-with-a-twist/ (may not work)