Chicken Stir-Fry - cooking recipe

Ingredients

3 chicken breasts, skinned, boned and cut into strips
1 c. broccoli, diagonally cut
1 bell pepper, diagonally cut in strips
6 green onions, diagonally cut
1 c. celery, diagonally cut
1 c. carrots, diagonally cut
1 c. fresh mushrooms, sliced (optional)
1 can sliced water chestnuts
1/4 c. soy sauce

Preparation

Place chicken strips in bowl; mix 1/4 cup soy sauce, dash of teriyaki sauce and dash of ginger; pour over chicken.
Set aside to marinate.
Dissolve 1 chicken bouillon cube in 1 cup boiling water. Combine 1 tablespoon cornstarch with 1/4 cup water; stir well into bouillon mixture.
Set aside.
Pour 2 tablespoons oil in wok or heavy skillet.
Heat to 325\u00b0.
Add vegetables and 1/2 teaspoon salt.
Stir-fry until vegetables are crisp-tender (about 4 minutes).
Remove vegetables; set aside.
Pour 1 tablespoon oil in wok.
Heat to 325\u00b0.
Drain soy sauce mixture from chicken and reserve.
Add chicken to hot oil.
Stir-fry until light brown (1 to 2 minutes).
Return vegetables to wok, pour bouillon mixture and 1/3 of the soy sauce mixture over chicken and vegetables; reduce heat to 225\u00b0.
Let simmer until thick (2 to 3 minutes).
Serve over rice.