A boneless chicken breast, cut into strips
Peanut oil
Soy sauce, cornstarch, wine

VARIETY OF VEGETABLES:

Carrots, sliced thin
Broccoli flowerettes
Celery, sliced thin
Zucchini, sliced thin
Onions, sliced thin
Green beans, 1 inch pieces
Or any other vegetable on hand

Marinate chicken strips with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch.

In wok, on medium heat, saute vegetables in oil until done to taste, don't overcook. Remove to a bowl. Add chicken to wok, add more oil if necessary, saute until done (all pink gone). Re-add vegetables and cook for a few minutes. Combine 1 tablespoon of soy sauce and 2 teaspoons of cornstarch with a small amount of water or wine. Add to wok and cook until thickened. Add black pepper to taste. Serve on hot rice.