1 pkg. boneless chicken
1/4 c. dry wine or sherry
1/2 to 3/4 dark Karo syrup
4 tbsp. soy sauce
2 tomatoes, cut in wedges
2 green peppers, sliced
1/2 onion
1 pkg. fresh mushrooms
4 stalks Chinese celery
1/2 lb. snow peas

Cut chicken into cubes and dip into flour with the salt and pepper. Put 3 tablespoon of oil in wok and heat at high temperature. Brown chicken. Next add liquids and spices. Next add all vegetables except snow peas and celery. Save them for last as they cook fast. Saute for 10-15 minutes then add remaining 2 vegetables and saute for an additional 5 minutes. Serve over rice.