4 chicken breasts, boned and cut into strips
2 tbsp. oil
1 pkg. brown gravy mix
3/4 c. water
1/4 c. honey
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1 lg. onion, sliced
1 tsp. ginger
1/2 tsp. garlic salt
4 carrots, thinly sliced diagonally
1 bunch broccoli, cut into flowerettes
1 can water chestnuts sliced

Stir fry chicken strips in hot oil in large skillet until no longer pink. Combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. Add to skillet and bring to a boil. Add carrots, broccoli and onion. Cover and simmer until vegetables are crisp tender, about 15 minutes. Add water chestnuts (drained) and heat through. Serve with fluffy white rice.