4-5 chicken breasts, boned and cut into 2-inch strips
3-4 garlic cloves, pressed
2-3 tbsp. soy sauce
1/4 c. white wine
1 tbsp. chopped fresh ginger
Pinch of sugar
Celery
Mushrooms
Broccoli
Green pepper
Green onions
1/2 c. chicken broth mixed with 1 tbsp. cornstarch

Combine chicken, garlic, soy sauce, white wine, ginger and sugar. Marinate about 2 hours or overnight in refrigerator. Prepare and cut at an angle the celery, mushrooms, broccoli, green pepper and the green onions. Heat wok on high. Add 2 tablespoons oil.

Add chicken and stir-fry until chicken is opaque, 4-5 minutes. Remove chicken and keep warm. Add 1-2 tablespoons oil and stir-fry vegetables. Put chicken back into wok and thicken with chicken broth and cornstarch. Adjust flavor with more wine or soy sauce. Serve with hot rice.