Stir-Fried Chicken  

Servings: 4

2 Tbs. oil
3 chicken breast halves, skinned and thinly sliced
1 carrot, thinly sliced
1 green pepper, thinly sliced
1/2 cup celery, sliced diagonally
1 cup sliced water chestnuts

1 2/3 cups (14 1/2 oz. can) chicken broth
1/3 cup dry white wine or an extra 1/3 cup broth
2 tbs. soy sauce
1 tsp. sugar
2 tbs. cornstarch
1/4 cup cold water

Heat oil in heavy skillet or wok. Stir-fry chicken 2 to 3 minutes. Add onion, carrot, pepper and celery. Stir-fry 3 minutes. Stir in water chestnuts, broth, wine and soy sauce. Cook 3 minutes. blend sugar, cornstarch and water. Add to chicken and stir until thickened. Serve over rice.