Recipe: Oriental Chicken Roll-up

Hi,
This is a recipe created by the chef in a country club in Wisconsin. It is made to serve a crowd (Serves 12).

Oriental Chicken Roll-ups
Part 1
------
2 pounds chicken breasts, skinless, julienned
1 head broccoli, cut small and blanched
1/2 stalk celery, julienned
3/4 pound carrots, julienned and blanched
1 can bamboo shoots, drained
1 can water chestnuts, drained
1 medium red onion, julienned
1 red and 1 green bell pepper, julienned
1 tsp garlic, chopped
3 Tbsp oil

Part 2
------
2 - 2 1/2 cups ginger-garlic stir-fry sauce (recipe follows), or your favorite bottled stir-fry sauce
2 1/2 cups cooked rice
12 flour tortillas

**A full recipe may need to be cooked in 2 batches**
Prepare all chicken and vegetable items. Heat oil in a large wok or skillet. Add chicken, cook until almost done. Add all vegetables and quickly cook until tender. Add 2 to 2 1/2 cups stir-fry sauce and toss. Add rice until sauce absorbs and lightly coats all ingredients. Heat flour tortillas and fill with mixture. Roll like a burrito. Serve with your favorite Oriental condiments.

Ginger-garlic Stir-fry Sauce
----------------------------
1 quart chicken stock
1/2 cup low-sodium soy sauce
1 1/2 tsp grated fresh ginger
2 Tbsp chopped garlic
Cornstarch dissolved in water, to thicken

Heat stock and soy sauce, add ginger and garlic. When sauce starts to boil, add cornstarch solution to thicken to desired consistency. Feel free to add more garlic, ginger or soy to suit your personal tastes!