5 boneless chicken breasts, cut into cubes
1/2 c. oil
1 c. cold water
4 tbsp. cornstarch
2 tsp. chicken bouillon granules or 4 inch cubes
2 c. water
1 c. sugar
2/3 c. red wine vinegar
1 tbsp. soy sauce
5 carrots
5 stalks celery
2 cloves garlic
2 green peppers
2 sm. onions

Put 1/4 oil in wok or fry pan. Stir fry boneless chicken cubes. Set aside. Diagonally cut vegetables and stir fry in 1/4 cup oil until tender.

Mix 2 cups water, 1 cup sugar, 2/3 c. red wine vinegar, chicken bouillon and soy sauce in bowl. Add to vegetables and boil approximately 5 minutes. Mix 4 tablespoons of cornstarch in 1/2 cup cold water and stir into vegetables until thickened. Add chicken and cook until heated through. Serve over rice. Serves 6.