1/4 c. chicken broth
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. cornstarch

Approximately 1 lb. chicken and vegetables, (skinless, boneless chicken
breasts, cut into strips)
1 tbsp. soy sauce
1 tbsp. cornstarch
1/4 c. peanut or vegetable oil
1 head broccoli flowerettes
1 thin sliced red pepper
2 carrots, peeled, thinly sliced
2 celery stalks, thinly sliced
1 minced garlic clove
dash of ginger

Combine sauce ingredients; set aside. Toss chicken with soy sauce and cornstarch to coat. In wok, heat 1/2 the oil. Stir fry chicken for 1 minute. Add rest of ingredients; stir fry 1 more minute. Lower heat; cover. Add sauce; simmer for 5 minutes, stirring occasionally. Serve over hot white rice.