Stir-Fry Chicken And Vegetables - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes
1 1/3 c. broccoli flowerets
1 c. (1 inch) carrot sticks
1/2 c. (1-inch) celery sticks
1/3 c. green pepper strips
1/3 c. sliced fresh mushrooms
1/2 c. water
2 c. unsweetened pineapple juice
2 Tbsp. chopped fresh parsley
1 Tbsp. plus 1 tsp. cornstarch
2 tsp. dry mustard
2 tsp. ground ginger
2 tsp. dried whole tarragon
1/8 tsp. white pepper
3 c. hot cooked rice, cooked without salt or fat

Preparation

Heat oil in wok at medium-high (325\u00b0) for 1 to 2 minutes.
Add chicken; stir fry 6 to 8 minutes.
Remove the chicken from wok; reserve pan drippings.
Add broccoli, carrot, celery, green pepper, mushrooms and water to wok; stir-fry 6 minutes or until vegetables are crisp-tender.
Remove vegetables from wok.
Combine pineapple juice and next 6 ingredients in a small bowl.
Add to wok; cook until thickened, stirring occasionally.
Add chicken and vegetables to the sauce in wok.
Reduce heat to low (225\u00b0) and simmer 2 to 3 minutes.
Serve over hot rice.