Stir-Fried Chicken

• 4 half chicken breasts, skinless, boneless, cut crosswise in strips
• 4 stalks celery, sliced thin
• 1 medium onion, cut in 6 to 8 wedges
• 1 can mixed Chinese vegetables
• 2 chicken bouillon cubes
• 2 Tbsp. soy sauce
• 4 tsp. cornstarch
• 1 tsp. salt
• 1/4 tsp. ginger
• 3 Tbsp. oil

1. Stir-fry celery, onion, salt and ginger in hot oil until tender-crisp (3 to 5 minutes).
2. Remove with slotted spoon.
3. Add chicken to hot oil and stir-fry until no longer pink (10 minutes). Return vegetables to pan with chicken.
4. Drain canned vegetables and add to pan.
5. Add bouillon cubes and stir until dissolved.
6. Combine soy sauce and cornstarch until smooth.
7. Add to chicken and vegetables and cook until sauce boils and thickens.
8. Serve over hot rice.

chicken breasts, stalks celery, onion, mixed chinese vegetables, chicken bouillon cubes, soy sauce, cornstarch, salt, ginger, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480194 (may not work)