1 1/2 lbs. boneless chicken, skinned
1/3 c. soy sauce
1/2 c. white wine
1 clove garlic
1 tsp. ginger
1 tsp. cornstarch
1 tbsp. vegetable oil
Assorted julienne strips of vegetables

Slice chicken in 1/2" strips. Combine soy sauce, wine, garlic and ginger. Pour over meat, cover and refrigerate. Marinate for 2 hours. Heat oil in wok until hot. Add chicken pieces and stir fry. Add vegetable pieces and stir fry until crisp tender. Add marinate mixture and bring to boil. Add cornstarch and cook until sauce thickens. Serve over rice. Makes 6 servings, 3 ounces each, 153 calories per serving.