1 chicken breast, skinned, boned and cut up in bite size pieces
1/4 c. diced green onions
1/2 c. sliced celery
1/2 c. sliced fresh mushrooms
1/2 c. sliced water chestnuts
1 (6 oz.) pkg. frozen pea pods
1 clove minced garlic
1/4 c. soy sauce
1 c. chicken broth
2 tsp. honey
1 tsp. ginger
2 tbsp. corn starch
2 tbsp. water

Heat wok. Stir fry chicken in 1 tablespoon oil. Remove chicken. Add small amount of oil and remove chicken. Add small amount of oil and stir fry onions, celery, water chestnuts, pea pods, mushrooms and garlic about 5 minutes.

Mix soy sauce, chicken broth, honey and ginger. Add with chicken to vegetables. Thicken with mixture of 2 tablespoons corn starch and 2 tablespoons water. Serve over hot cooked brown rice.