1 lb. boneless, skinless chicken breast, cut in 1" cubes
1 tsp. cornstarch
1/2 tsp. sesame oil
2 tbsp. peanut oil
1 tsp. finely chopped fresh ginger root
1 clove garlic, finely chopped
2 green onions, cut in 1/2" diagonal slices
2 carrots, sliced in 1/2" diagonal slices
2 ribs celery, sliced in 1/2" diagonal slices
2 c. sliced broccoli
3/4 c. chicken broth
1/4 c. soy sauce
2 tbsp. cornstarch
Red pepper to taste

Add 1 teaspoon cornstarch and sesame oil to chicken and let stand while preparing other ingredients. Add 2 tablespoons peanut oil to wok, heat 30 seconds. Add ginger root, garlic and green onion to wok, stir fry on highest heat until lightly browned. Add chicken to wok, continue to stir fry until chicken is browned. Remove chicken from wok. Add a little oil if needed to wok, then stir fry carrots for 1 minute, add celery for another minute. Add broccoli for another minute. Return chicken to wok with chicken broth. Red pepper may be added at this time. Bring to boil.

Combine 2 tablespoons cornstarch with soy sauce and add to wok. Cook until thickened. Serve with chow mein noodles or stir fried rice. Serves 4.