Chicken Chinoise

• 3 skinned, boned chicken breasts
• 1/2 c. diced celery
• 1 c. blanched green beans
• 1/2 c. chopped scallions
• 1 can drained, chopped water chestnuts
• 1 c. chopped mushrooms
• 1 c. chicken stock
• 2 Tbsp. cornstarch
• 6 Tbsp. cold water
• 1 Tbsp. fresh, grated ginger
• 2 to 3 Tbsp. peanut oil
• 2 Tbsp. soy sauce

1. Cut chicken into bite size pieces.
2. Heat oil to very hot in wok or large skillet.
3. Add chicken; cook 1 minute.
4. Add the vegetables and the ginger; cook 2 more minutes.
5. Add the chicken stock.
6. Mix the cornstarch with the water; add to the chicken, stirring constantly.
7. Add the soy sauce; cook 1 more minute. Serve over rice.

chicken breasts, celery, blanched green beans, scallions, water chestnuts, mushrooms, chicken stock, cornstarch, cold water, ginger, peanut oil, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557244 (may not work)