Recipe: Crispy Chicken Stir-Fry

Crispy Chicken Stir-Fry
Yield: 4 Servings

3/4 lb chicken breast (boneless, skinless); cut in strips
3 tb low-sodium soy sauce
1 c sliced onion
1 c green pepper
1 c sweet red peppers
1 c fresh mushrooms
1 garlic clove; minced
1 tb soy oil
1/2 c sliced celery
1 tb cornstarch
1/2 c low sodium chicken broth
2 tb dry white wine
1 cooked rice

Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and
stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings.