1 carrot, thinly sliced on the diagonal
1 onion, thinly sliced
1 lg. zucchini, sliced thinly
1 c. broccoli florets
1 can sliced water chestnuts
1 each red and green pepper, thinly sliced
8 oz. fresh mushrooms, sliced
2 stalks of celery, thinly sliced on the diagonal
2 cloves chopped garlic
1 c. boneless fresh chicken, shredded
1 c. fresh pea pods
4 tbsp. olive oil
1 tsp. ground ginger
1/2 c. soy sauce
1/2 c. House of Tsang Szechuan Spicy Stir Fry Sauce
White rice

Heat wok. Add oil and garlic. Add chicken and cook until done. Remove and set aside. Add carrots, peppers, onion, celery, zucchini, and broccoli. Stir and cook 2 minutes on high. Add soy sauce and House and Tsang Sauce. Stir well. Add a little water if necessary. Add ginger, pea pods, water chestnuts, and mushrooms. Cook 2 more minutes. Add chicken and stir well. Serve over cooked white rice.