Chicken And Vegetable Stir-Fry - cooking recipe

Ingredients

1 tsp. vegetable oil
2 lb. boneless chicken breast, cut into bite-size chunks
1 c. broccoli florets
1 c. cauliflower florets
1 c. sliced celery, cut 1-inch long and 1/4-inch wide
10 to 12 snow peas
1/2 Bermuda onion, sliced into 1/4-inch wide rings
1/4 c. sugar
juice of 1 lemon
2 garlic cloves, chopped
1/3 c. dry white wine
1 c. sliced carrots, 1 inch long and 1/4 inch wide
1/2 c. each: sliced green, red and yellow bell pepper, cut 1 inch long and 1/4 inch wide
6 large mushrooms, quartered
1 tsp. dried basil
1 tsp. dried tarragon
1/2 c. soy sauce
hot cooked rice

Preparation

In a large 4-quart skillet, wok or stock pot, heat the oil over medium-high heat.
Add the garlic and cook until lightly brown.
Immediately add the chicken and stir-fry, turning constantly, until nearly cooked through, about 5 minutes.
Add the wine and bring to a vigorous simmer.
Add carrots, cover and steam for 1 to 2 minutes.
Then in succession, add the broccoli and cauliflower together.
Stir, cover and steam for 1 to 2 minutes; then the peppers.
Stir, cover and steam.
Add the snow peas; stir, cover and steam.
Add the celery; stir, cover and steam.
If extra liquid is needed, you can add a bit more wine or water.
Be conservative, as the vegetables will begin adding their own liquid.
Add sugar, basil, tarragon and soy sauce sauce; stir. Stir in lemon juice just before serving.
Serve over hot rice with soy sauce on the side.