Chicken-In-A-Garden

• 4 chicken breast halves, skinned, boned and cut into 1/2-inch pieces
• 3 Tbsp. vegetable oil, divided
• 2 Tbsp. soy sauce, divided
• 3 Tbsp. cornstarch, divided
• 3 cloves garlic, divided
• 1/4 tsp. pepper
• 1 green pepper, cut into 1/2-inch pieces
• 1 red pepper, cut into 1/2-inch pieces
• 1 c. diagonally sliced celery, cut in 1/2-inch pieces
• 8 scallions, cut into 1/2-inch pieces
• 1 (6 oz.) pkg. frozen snow pea pods, thawed and drained
• 3/4 c. water
• 3/4 tsp. chicken flavored bouillon granules
• 1/8 tsp. ground ginger
• 3 medium tomatoes, peeled and cut into eighths
• 6 sliced mushrooms
• hot, cooked rice

1. Combine chicken, 1 tablespoon oil, 1 tablespoon soy sauce, 1 1/2 tablespoons cornstarch, 1 clove garlic (chopped small) and pepper; stir well and let stand 20 minutes.
2. Pour remaining 2 tablespoons oil around top of preheated wok, coating sides.
3. Heat at medium-high (325u0b0) for 2 minutes.
4. Add green and red peppers and 1 clove garlic (chopped small) and stir-fry for 4 minutes.
5. Add celery, scallions, pea pods and 1 clove garlic (chopped small) and stir-fry for 2 minutes.
6. Remove vegetables from wok and set aside.

chicken, vegetable oil, soy sauce, cornstarch, garlic, pepper, green pepper, red pepper, celery, scallions, frozen snow, water, chicken flavored bouillon granules, ground ginger, tomatoes, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490686 (may not work)