Chicken In A Wok (Stir-Fry) - cooking recipe

Ingredients

1 large chicken breast, boned and cut in 2 1/2 x 2 1/2-inch strips
1/2 tsp. powdered ginger
1/4 tsp. salt
dash of paprika
1 Tbsp. safflower oil
3/4 c. diagonally sliced celery
1/4 c. sliced green pepper
1/4 c. chopped green onion
1 c. chicken broth
1 Tbsp. soy sauce
1/2 Tbsp. cornstarch (mixed with a little cold water)

Preparation

Mix the chicken with the ginger, salt and paprika.
Heat the oil in wok and saute the chicken for approximately 5 minutes, stirring frequently.
Push the chicken aside.
Add vegetables and cook for about 5 minutes longer, stirring frequently.
Add the broth and the soy sauce.
Cover and cook on low heat for another 5 minutes.
Stir in cornstarch, cook until the sauce thickens slightly and serve.
I like to serve over rice or chow mein noodles.
I also like to add vegetables and sliced water chestnuts.