American-Style Stir-Fry

• 1 lb. chicken breast, cut in 1/8-inch strips
• 3 Tbsp. soy sauce
• 1 Tbsp. white wine
• 1/2 tsp. ground ginger
• 3 Tbsp. vegetable oil
• 1 1/2 c. carrots, diagonally sliced
• 1 1/2 c. broccoli florets
• 2 stalks celery, diagonally sliced
• 4 to 6 green onions, cut in 1/2-inch lengths
• 8 oz. mushrooms, sliced
• 1 c. chicken broth
• 2 Tbsp. cornstarch
• 1/2 tsp. sugar

1. In small bowl, combine chicken with soy sauce, wine and ginger. Let stand 15 to 30 minutes.
2. Preheat 1 tablespoon oil in wok, uncovered, at medium high, about 2 minutes.
3. Add carrots; stir-fry 2 minutes.
4. Add 1/2 cup chicken broth; cover and steam 4 minutes. Remove carrots.
5. Heat 1 tablespoon oil in wok.
6. Add broccoli and celery; stir-fry 2 minutes.
7. Push up the side.
8. Add onions and mushrooms; stir-fry 2 minutes.
9. Remove all vegetables.
10. Heat 1 tablespoon oil in wok.
11. Add 1/2 of the chicken with marinade; stir-fry 2 to 3 minutes.
12. Push up the side.
13. Repeat with remaining meat.
14. Return vegetables to wok.
15. Combine remaining 1/2 cup chicken broth, cornstarch and sugar.
16. Stir into chicken and vegetable mixture and cook until thickened.
17. Serve with rice.

chicken breast, soy sauce, white wine, ground ginger, vegetable oil, carrots, broccoli florets, stalks celery, green onions, mushrooms, chicken broth, cornstarch, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=968965 (may not work)