1 lg. onion, sliced
1 c. sliced celery
3/4 c. thinly sliced carrots
1/4 c. soy sauce
1 tsp. crushed garlic
1 tbsp. cornstarch
1 c. water
1 lg. bell pepper, sliced
1 c. mushrooms, cut in half
1 1/2 lbs. boneless chicken
1/4 c. peanut oil
3 tbsp. honey
1/2 c. white wine

Cut chicken into thin strips about 2 inches long and place in soy sauce; let marinate while cleaning and slicing vegetables.

In a large skillet or Wok, heat oil and sear chicken over high heat. Add vegetables, wine, garlic, and 1/2 cup of water. Stir and fry until tender-crisp; add honey. Blend cornstarch with the leftover soy sauce and add to mixture to let the sauce thicken. Serve on hot cooked rice.