Stir Fry Vegetables And Chicken - cooking recipe

Ingredients

2 cups white rice (cook as directed on pkg.)
1 whole chicken breast, cubed
soy sauce
1 tablespoon cornstarch
1/2 onion, julienne cut
3 garlic cloves, crushed
10 baby carrots, julienne cut
3 stalks celery, biased cut
1 lb snap peas
1 cup broccoli floret
12 ounces bean sprouts
1 (8 ounce) can sliced water chestnuts
Whisk together following ingredients for sauce
1 cup water
1/4 cup soy sauce (to taste)
2 -3 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 tablespoon cornstarch
2 teaspoons chicken bouillon granules

Preparation

Marinate Chicken in Soy Sauce, in refrigerator 30 minutes to over night. Coat Chicken with Cornstarch just before cooking.
Heat a couple tablespoons canola oil in wok, Stir Fry Chicken at med/high heat (about 5 min.) until it is no longer pink. Remove from pan and set aside.
Heat a little more canola oil in pan, add onion and garlic, stir fry about 1 minute. Then add carrots, celery stir fry another minute then add peas and broccoli and continue to cook for about 1-2 minutes.
Add sauce, bring to a boil. Add waterchestnuts, bean sprouts and chicken. Stir fry another 2 minutes.
Serve over Hot Steamed Rice.
*Chili oil can be sprinkled on to add some spice.