1 tbsp. cornstarch
1/2 tsp. sugar
1 c. chicken broth
1 tbsp. soy sauce
2 tsp. cider vinegar
2 tbsp. oil
2 boneless chicken breasts, cut into 1 inch cubes
3 carrots, sliced on the diagonal
3 lg. ribs celery, sliced on the diagonal
2 scallions, sliced on the diagonal
1 can chow mein noodles

Combine cornstarch, sugar, broth and vinegar. Stir and set aside. In 12 inch skillet or wok, heat oil, add chicken and cook 2 to 3 minutes, until golden brown. Remove chicken and add carrots, celery and scallions to pan drippings, stir cooking until crisp tender.

Stir cornstarch mixture again and add to skillet. Cook 1 minute, stirring until it thickens. Add chicken and cook until heated through. Serve over rice and top with chow mein noodles.