2 lb. chicken breasts, cut into 1" strips
1/2 lb. white mushrooms, cut into 1/4" pieces
5 green onions, cut into 1" pieces, greens included
1 stalk broccoli flowerets
3 pieces celery, cut into 1/4" thick pieces
1 can sliced water chestnuts, if desired
2 tbsp. cornstarch into which you mix 1/2 tsp. white pepper & 1/4 tsp. ground ginger
1 tsp. salt
4 oz. peanut oil

Heat wok to 350 degrees with 2 ounces of peanut oil. Add all the vegetables at one time and stir constantly until the broccoli is real bright green and the celery just starts to get a little soft, but not mushy. Should take about 7 minutes. Add the slat to the vegetables and turn off the wok. Remove the vegetables to a warmed bowl.

Add the other 2 ounces of oil to the wok and again heat to about 350 degrees. Put the chicken in the hot oil and cook until it just turns white (about 5 minutes) turning constantly. Then add the cornstarch mixture and stir until it gets coated real well and starts to brown, then turn the wok down to about 200, or even less if you know how.

Put the vegetables back in with the chicken and mix it all together for a couple minutes just to let the flavors mingle. I often put about a half cup of water in at this point to make a little more sauce, but you don't have to. Anyway, it's all done now so just take it out and spoon it over hot rice or noodles and maybe add a little soy sauce and eat.

Oh another thing I do which isn't in the original recipe is to marinate the chicken in a mixture of soy sauce and ground garlic for a couple of hours before cooking. It gives it a real good taste. Enjoy!