8 boneless chicken breasts, cut bite size
2 celery stalks, chopped
1 bell pepper, chopped
1 onion, chopped
1/2 cabbage, chopped
1 can Chinese vegetables, drained
1 can water chestnuts, drained
1 can cream of chicken soup
1/2 c. white wine, soy sauce

In large skillet, stir fry chicken in 2 tablespoons corn oil. Add all fresh vegetables and stir fry. Then add all remaining ingredients along with salt, pepper and a dash of garlic and 1/2 cup water. Simmer. Serve over rice or Chinese noodles.