Sweet -N- Sour Chinese Chicken

• 1 pound chicken breast sliced thinly
• 1 cup celery sliced
• 1 cup bok choy Chinese cabbage, chopped
• onion 1 med., diced
• 2 carrots shredded
• 1 green pepper or red, yellow, diced
• 1/2 teaspoon fresh ginger grated, or 1/4 tsp. dried ginger
• 1 clove garlic minced
• 1 cup rice wine vinegar
• 1/2 cup brown sugar
• salt
• pepper
• 1/4 teaspoon ginger dried
• 1/2 cup ketchup
• 1 pinch garlic powder
• 1 cup chicken stock
• 2 tablespoons cornstarch

1. Have all ingredients chopped and ready to go. In a deep skillet or wok, heat 2 tablespoons oil over high heat. Add all vegetables and ginger. Chow (stir-fry) quickly until onion is cooked and translucent. Remove to bowl.
2. Add 2 tablespoons oil to wok; heat. Add chicken and chow until no longer pink on outside (5-7 minutes).
3. Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened. Serve over hot cooked white rice.

chicken, celery, choy chinese cabbage, onion, carrots, green pepper, fresh ginger, garlic, rice wine vinegar, brown sugar, salt, pepper, ginger dried, ketchup, garlic, chicken stock, cornstarch

Taken from www.yummly.com/recipe/Sweet--N--Sour-Chinese-Chicken-1673348 (may not work)