- 4 chicken breast fillets, cut into strips
- 2 Tbsp. oil
- 3/4 c. each: celery, green pepper and carrots
- 1/2 c. chicken broth
- 1/4 c. soy sauce
- dash of garlic
- 1/4 tsp. ginger
- 2 Tbsp. cornstarch and parsley flakes
- 1/2 tsp. salt
- Stir-fry chicken in oil over high heat for 3 minutes.
- Add vegetables and stir-fry 3 minutes longer.
- Mix remaining ingredients in a small bowl.
- Pour over chicken and vegetables. Bring to a boil.
- Stir 2 minutes longer.
- Serve over rice.