Maryann'S Chicken Stir-Fry

• 1 1/2 lb. skinned, boneless chicken, cut into 2-inch pieces
• 1 to 2 Tbsp. oil
• 1 Tbsp. instant minced onion
• 1 1/2 c. diagonally sliced celery
• 3/4 c. thinly sliced carrots
• 1 Tbsp. cornstarch
• 1/4 c. soy sauce
• 1 tsp. sugar
• 1/4 tsp. ginger
• 1/2 c. green pepper, cut into thin strips
• 1 (4 oz.) can sliced mushrooms, drained or fresh
• 1 can sliced water chestnuts, drained

1. Stir-fry chicken in hot oil over high heat.
2. Add onion, celery and carrots.
3. Stir-fry just until crisp-tender.
4. Quickly blend cornstarch with soy sauce in small bowl.
5. Stir in sugar and ginger. Add at once to skillet with green pepper, mushrooms and water chestnuts.
6. Stir-fry about 3 to 4 minutes longer until sauce thickens slightly and becomes shiny.
7. Serve on hot cooked rice.

chicken, oil, onion, celery, carrots, cornstarch, soy sauce, sugar, ginger, green pepper, mushrooms, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335444 (may not work)