Chicken Chinoise - cooking recipe

Ingredients

3 skinned, boned chicken breasts
1/2 c. diced celery
1 c. blanched green beans
1/2 c. chopped scallions
1 can drained, chopped water chestnuts
1 c. chopped mushrooms
1 c. chicken stock
2 Tbsp. cornstarch
6 Tbsp. cold water
1 Tbsp. fresh, grated ginger
2 to 3 Tbsp. peanut oil
2 Tbsp. soy sauce

Preparation

Cut chicken into bite size pieces.
Heat oil to very hot in wok or large skillet.
Add chicken; cook 1 minute.
Add the vegetables and the ginger; cook 2 more minutes.
Add the chicken stock.
Mix the cornstarch with the water; add to the chicken, stirring constantly.
Add the soy sauce; cook 1 more minute. Serve over rice.