2 whole skinless, boneless chicken breast (cut into bite-size pieces)
1/4 med. head bok choy, chopped
1 med. zucchini, chopped
1 c. fresh mushrooms, chopped
1 stalk celery, thinly sliced
6 green onions, bias sliced
1 tbsp. grated fresh gingerroot
1 c. chicken broth
2 tbsp. cornstarch
1/4 c. dry white wine
2 tbsp. soy sauce
2 tbsp. cooking oil
Chow mein noodles

Stir chicken broth and cornstarch together. Stir in the wine and soy sauce; set aside.

Preheat wok, add cooking oil after wok is hot. Stir fry garlic and gingerroot 30 seconds. Add celery, stir fry 1 minute and add mushrooms; stir-fry for 1 minute more. Remove celery and mushrooms. add more oil if necessary. Add zucchini to wok, stir-fry for 2 minutes. Add bok choy and stir-fry for 2 more minutes, remove from wok. Stir-fry chicken for 3-5 minutes. Stir into chicken the chicken broth mixture. Cook and stir until thickened. Return all vegetables to wok and heat through. Serve over noodles. Serves 4-6.