2 chicken breasts
1 (10 oz.) can beef broth
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. peanut oil
Fresh or dried ginger
Five Spice Powder
1 tbsp. cooking wine
1 1/2 c. sliced carrots
1/2 c. sliced celery
1 c. broccoli flowerettes
1 c. fresh pea pods
1 can sliced water chestnuts
1 tsp. M.S.G.
1/4 c. chopped onion
1/4-1/2 c. cashews

Slice the chicken breasts into thin, bite sized strips and put into a bowl with 1/2 can of broth, the cornstarch, soy sauce and cooking wine. Let it marinate while you cut up the onion, slice the carrots and celery and prepare the broccoli and pea pods. Drain the water chestnuts.

Heat the wok to 375 degrees, add about 1 tablespoon peanut oil, 1/4 teaspoon ground fresh ginger or a pinch of dried ginger and a "touch" of Five Spice Powder if desired. Lift the chicken out of the broth with a slotted spoon and stir fry until done. Set aside.

Heat about 1 tablespoon peanut oil in wok, another measure of ginger, and stir fry the carrots for about 2 minutes. Add the broccoli and stir fry for about 2 minutes until the carrots are crisp tender. Add the celery, onion and pea pods and stir fry until vegetables are crisp tender. Then add all of the ingredients together and simmer for about 4 minutes.

Prepare 5 or 6 servings of Minute Rice (adding a little beef bouillon for extra flavor). Serve the stir fry on a bed of rice. This recipe serves 3 hearty eaters. Lime pickles go really well with this.