Stir-Fry Chicken

• 2 to 3 Tbsp. olive oil
• 3 lb. chicken, cut into strips
• 1 c. carrots, sliced diagonally
• 1 c. celery, sliced diagonally
• 1 c. broccoli spears
• 2 c. shredded cabbage
• 1 small can bamboo shoots
• 1 small can sliced water chestnuts
• 2 to 3 onions
• 1 c. sliced mushrooms
• 1 c. green peppers, sliced
• 1/2 tsp. ground fresh ginger
• 1 large clove fresh garlic
• 2 Tbsp. soy sauce or to taste

1. In large wok, heat olive oil.
2. Add chicken, mushrooms, onions, ginger and garlic.
3. Cook until chicken is tender.
4. Add carrots and celery and cook until tender.
5. Add remaining vegetables and soy sauce.
6. Don't overcook these vegetables.
7. Serve with rice or Chinese noodles for a complete meal.

olive oil, chicken, carrots, celery, broccoli spears, cabbage, bamboo shoots, water, onions, mushrooms, green peppers, ground fresh ginger, garlic, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=619780 (may not work)