4 chicken breasts, cut in strips
2 tbsp. ketchup
2 tbsp. sweet & sour sauce
2 oz. Magee
1 c. chicken broth
2 tbsp. cornstarch
2 tsp. oil
Celery, carrots, onion, broccoli, water chestnuts

Use approximately 1 cup or so of each vegetable. Cut julienne or bite-sized.

1. Heat oil in wok. Stir fry chicken 5-7 minutes or until done. Remove from wok.

2. Stir fry vegetables (may need to add a little more oil) until crisp tender. Push to one side.

3. Add chicken broth, ketchup, sweet & sour sauce and magee. Heat to boiling.

4. Add cornstarch mixed with water to thicken sauce.

5. Stir in vegetables. Add chicken. Mix together and heat through.

6. Serve over rice or Chinese noodles.

Magee is available in the gourmet section of Giant.