2-3 tbsp. oil
3 chicken breasts, partially frozen
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 c. water
1/2 c. celery, cut diagonally
1 c. carrot, cut diagonally
1/4 c. onion, cut in strips
2 c. chicken broth
1 c. fresh mushrooms
1 1/2 c. frozen pea pods

1. Cut chicken breasts in thin slices. Marinate for 1 hour in soy sauce, cornstarch and water.

2. Heat oil in wok.

3. Stir fry chicken in hot wok.

4. Remove chicken from wok.

5. Add chicken broth to wok. Add carrots, celery and onion. Cook for 4 minutes.

6. Add mushrooms and peas. Cook 2 more minutes.

7. Return chicken to wok. Heat and serve over cooked rice.