1 chicken breast, boned, sinned and cut into bite-size pieces
1/4 c. green onions, diced
1/2 c. celery, sliced diagonally
1/2 c. fresh mushrooms, sliced
Frozen 6 oz. 1/2 pkg.) or fresh pea pods
1 clove garlic, minced
1/4 to 1/2 water chestnuts
1/4 c. soy sauce
1 c. chicken broth (can be made with bouillon)
2 tsp. honey
1 tsp. fresh ground ginger
2 tbsp. cornstarch
2 tbsp. water

Heat wok or electric fry pan. Stir-fry chicken in 1 tablespoon oil until tender. Remove chicken. Add small amount of oil and stir-fry onions, celery, water chestnuts, pea pods, mushrooms, and garlic about 5 minutes.

Mix soy sauce, chicken broth, honey and ginger. Add with chicken to vegetables. Thicken with a mixture of 2 tablespoons cornstarch mixed with 2 tablespoons of water. Serve with rice.