1/3 c. olive oil
3 cloves garlic
4-5 carrots
2 c. broccoli tops
1/2 c. chopped green onion tops & bottoms
2 tbsp. chopped hot red pepper
2 med. bell pepper (cut into strips)
4 stalks celery
1 (8 oz.) can crushed pineapple
1 1/2 tbsp. ginger powder
1 can water chestnuts
1/3 c. soy sauce
4 lg. chicken breasts
1/2 c. white wine

Heat oil, cut chicken into bite-size pieces and cook with garlic until white. Add vegetables all at once and stir fry 3-4 minutes (if sticks add wine and soy sauce early). Stir in all other ingredients and cook for only 3 or 4 more minutes. Pearl onions or baby corn may be added. Vegetables should be a little crunchy.