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Ingredients:
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 1/2" ginger root slice -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine
Instructions:
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce,
garlic, ginger root and cornstarch. Toss chicken in sauce to coat
and marinate 30 minutes. In a wok, heat remaining 2 tablespoons
oil and cook peppers and celery over high heat, stirring
frequently until softened. Add green onions and cook 2 minutes
more. Remove vegetables from wok. Drain chicken and pat dry with
paper towels. Add chicken to wok and stir fry until chicken is
done, about 3 minutes. Mix remaining ingredients together in a
small bowl. Add to chicken with vegetables; simmer 3 minutes.
Serving size: 6
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