Peanut oil/canola oil
1 lb. chicken breast, sliced thinly
1 c. sliced celery
1 c. bok choy (Chinese cabbage), chopped
1 med. onion, diced
1-2 carrots, shredded
1 red, yellow or green pepper, diced
1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
1 clove garlic, minced

SAUCE:

1/3 c. rice wine vinegar
1/2 c. brown sugar
Salt, pepper to taste
1/4 tsp. dried ginger
1/2 c. ketchup
Pinch of garlic powder
1 c. chicken stock
2 tbsp. cornstarch

Have all ingredients chopped and ready to go. In a deep skillet or wok, heat 2 tablespoons oil over high heat. Add all vegetables and ginger. Chow (stir-fry) quickly until onion is cooked and translucent. Remove to bowl.

Add 2 tablespoons oil to wok; heat. Add chicken and chow until no longer pink on outside (5-7 minutes).

Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened. Serve over hot cooked white rice.