Meat from two skinned chicken breasts, cut into bite size pieces
1/2 bell pepper cut into thin strips
3 fresh mushrooms, sliced
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 c. broccoli flowerets and stems, sliced
1 c. cauliflower

Stir fry chicken in 2 tablespoons oil for 8 to 10 minutes. Remove from wok and add vegetables. Stir fry 6 to 7 minutes. Add about 1/2 cup water and steam until water is gone. Remove vegetables from wok. Mix together. 1 tsp. dry mustard 1 tsp. ginger 2 tsp. cornstarch 2 tsp. tarragon 1 tsp. parsley dried or fresh White pepper to taste

Place into wok and stir until thick. Add 1/2 cup water or more if desired thinner. Stir vegetables and chicken into sauce. Serve over rice.