About 2 lbs. whole chicken breasts (skinned and boned)

Cut into 2 inch long strips x 1/2 inch.

Set aside 1 tablespoon. 2-3 stalks celery, sliced 3 green onions, cut to 1 inch lengths 1 can (6 oz.) sliced bamboo shoots, drained 1 pkg. (10 oz.) frozen pea pods (edible), thawed 1/2 c. sliced zucchini, 1/4 inch thick 1/2 c. broccoli flowerettes plus stems cut 1/4 inch 1/2 c. green and red pepper strips cut 2 x 1/4 inch 12 cherry tomatoes

SAUCE:

4 tsp. cornstarch
1 tsp. sugar
2 tsp. minced fresh ginger
3/4 tsp. salt
2 tbsp. soy sauce
3/4 c. chicken broth

Heat 2 tablespoons oil in wok or heavy fry pan over high heat. Add chicken and garlic. Cook, stirring until lightly browned, about 4 minutes. Remove from pan. Add remaining tablespoon oil, celery, onions, bamboo shoots, zucchini, broccoli and peppers. Cook, stirring, 3 minutes. Add pea pods, chicken and sauce. Stir until thick. Garnish with cherry tomatoes. Serves 6.