Stir-Fry Chicken And Vegetables

• 2 Tbsp. vegetable oil
• 1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes
• 1 1/3 c. broccoli flowerets
• 1 c. (1 inch) carrot sticks
• 1/2 c. (1-inch) celery sticks
• 1/3 c. green pepper strips
• 1/3 c. sliced fresh mushrooms
• 1/2 c. water
• 2 c. unsweetened pineapple juice
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. plus 1 tsp. cornstarch
• 2 tsp. dry mustard
• 2 tsp. ground ginger
• 2 tsp. dried whole tarragon
• 1/8 tsp. white pepper
• 3 c. hot cooked rice, cooked without salt or fat

1. Heat oil in wok at medium-high (325u0b0) for 1 to 2 minutes.
2. Add chicken; stir fry 6 to 8 minutes.
3. Remove the chicken from wok; reserve pan drippings.
4. Add broccoli, carrot, celery, green pepper, mushrooms and water to wok; stir-fry 6 minutes or until vegetables are crisp-tender.
5. Remove vegetables from wok.
6. Combine pineapple juice and next 6 ingredients in a small bowl.
7. Add to wok; cook until thickened, stirring occasionally.
8. Add chicken and vegetables to the sauce in wok.
9. Reduce heat to low (225u0b0) and simmer 2 to 3 minutes.
10. Serve over hot rice.

vegetable oil, chicken breasts, broccoli flowerets, carrot, celery, green pepper, mushrooms, water, pineapple juice, parsley, cornstarch, dry mustard, ground ginger, tarragon, white pepper, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708528 (may not work)