SAUCE:

1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar

CHICKEN & VEGETABLES:

1 lb. boned breasts
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
Vegetable oil
1 tsp. minced garlic
1 tsp. ginger
1/2 c. sliced green onions
1/2 c. sliced carrots
1/2 c. sliced celery
1/8 oz. can water chestnuts, drained
1 (6 oz.) pkg. pea pods, thawed

In small bowl mix all sauce ingredients and set aside. In medium bowl combine chicken, cornstarch, soy sauce and 1 tablespoon water; mix well. Set aside.

In a wok heat 3 tablespoons oil over high heat. Stir in garlic and ginger roots. Add chicken and stir fry, remove. Heat 2 tablespoons oil. Stir fry onion, carrot and celery 1 minute. Stir sauce ingredients and add to pan with water chestnuts, pea pods and chicken. Cook stirring constantly until bubbling. Serve over hot rice.