Chicken In A Wok (Stir-Fry)

• 1 large chicken breast, boned and cut in 2 1/2 x 2 1/2-inch strips
• 1/2 tsp. powdered ginger
• 1/4 tsp. salt
• dash of paprika
• 1 Tbsp. safflower oil
• 3/4 c. diagonally sliced celery
• 1/4 c. sliced green pepper
• 1/4 c. chopped green onion
• 1 c. chicken broth
• 1 Tbsp. soy sauce
• 1/2 Tbsp. cornstarch (mixed with a little cold water)

1. Mix the chicken with the ginger, salt and paprika.
2. Heat the oil in wok and saute the chicken for approximately 5 minutes, stirring frequently.
3. Push the chicken aside.
4. Add vegetables and cook for about 5 minutes longer, stirring frequently.
5. Add the broth and the soy sauce.
6. Cover and cook on low heat for another 5 minutes.
7. Stir in cornstarch, cook until the sauce thickens slightly and serve.
8. I like to serve over rice or chow mein noodles.
9. I also like to add vegetables and sliced water chestnuts.

chicken breast, powdered ginger, salt, paprika, safflower oil, celery, green pepper, green onion, chicken broth, soy sauce, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383609 (may not work)