1 tbsp. cornstarch
2 tbsp. soy sauce
1/4 c. chicken broth
2 tbsp. lemon juice
1 tsp. sugar
Cooking oil
1/2 tsp. powdered ginger
1 1/2 lb. chicken breasts, skinned, boned and cut into bite sized pieces
1 (8 oz.) can water chestnuts, drained and sliced
1/4 lb. fresh snowpeas
1 red pepper, cut in strips
1/2 lb. fresh mushrooms
3 med. carrots, sliced diagonally
Cherry tomatoes
Rice

In bowl, dissolve cornstarch in soy sauce. Add broth, lemon juice and sugar. Mix well. In wok, preheat a bit of the cooking oil, (1 or 2 tablespoons), add ginger and chicken. Stir fry until chicken loses its pinkness (about three minutes). Remove from wok.

In wok, stir-fry each individual vegetable separately in a bit of oil (to prevent sticking until crisp and tender remove from wok). Do not stir-fry cherry tomatoes.

Cook broth mixture into wok and stir until thickened. Add chicken and vegetables. Stir until coated and warmed through, then add cherry tomatoes (only need to slightly warm tomatoes). Serve over hot rice.