Chicken Stir-Fry - cooking recipe

Ingredients

1/2 lb. boneless chicken, cut in strips
1 (8 oz.) can sliced water chestnuts, drained
1 c. diagonally sliced carrots
1 small thinly sliced zucchini
1 c. sliced celery
1 1/2 tsp. brown sugar
2 Tbsp. cooking wine
4 Tbsp. soy sauce
1 Tbsp. minced garlic
1/2 tsp. minced ginger
cornstarch dissolved in cold water (8 oz.)

Preparation

At high heat in pan sprayed with nonstick spray or wok add chicken and stir 2 or 3 minutes or until cooked.
Stir in vegetables and cook 2 or 3 minutes; then add soy sauce, ginger, garlic, brown sugar and cooking wine.
Stir to blend.
Pour in the 2 tablespoons cornstarch and water.
Reduce heat to simmer until the sauce thickens.
Remove from heat.
Serve with steamed rice or fried rice.