1 lb. boneless skinless chicken breast
1/4 c. soy sauce
1 sm. onion, diced
1 clove garlic, chopped
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 carrots, sliced in sticks
2 c. broccoli flowerettes
3 stalks celery, diced
5 tbsp. peanut oil

SAUCE:

1 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. vinegar
1 tbsp. tomato puree
1 tbsp. sherry
1/2 tbsp. cornstarch blended with 6 tbsp. water

Cut chicken into cubes or strips; marinate for 30 minutes in soy sauce. Set wok on hot (400 degrees). Stir fry chicken in 4 tablespoons oil for 4-5 minutes until cooked. Remove. Add 1 tablespoon oil.

Begin with onions and garlic; add carrots and celery. Cover work to steam and cook, 3 minutes. Add remaining vegetables; cover 2 minutes. Add chicken, pour sauce over wok and let cook 1-2 minutes until sauce thickens. Serve over white rice.