Title: Live-well: stir-fry chicken & vegetables
 Categories: Poultry etc, Main dish
      Yield: 2 Servings
 
      2    Chicken breasts, boneless,
           -skinless
      2 tb Vegetable oil
      1 c  Broccoli florets
    1/2 c  Celery, sliced
    1/2 c  Sweet red or green pepper
      1    Onion, chopped
      1    Garlic clove, minced
      1 ts Gingerroot, minced [optl]
    1/2 c  Chicken stock
      2 tb Soy sauce
      2 ts Cornstarch
      1 pn Salt
      1 pn Pepper
 
  Cut chicken into bite-size strips. In wok or large skillet, heat half
  of the oil over medium-high heat; stir-fry chicken strips for about 3
  minutes or until no longer pink. Transfer to bowl; set aside.
  
  Add remaining oil to wok; stir-fry broccoli, celery, sweet pepper,
  onion, garlic, and ginger for 1 minute. Pour in chicken stock; cover
  and steam for about 2 minutes or until vegetables are tender-crisp.
  Return chicken to wok along with any accumulated juices. Whisk soy
  sauce with cornstarch; stir into wok. Cook, stirring, for about 1
  minute or until sauce is thickened slightly. Stir in salt and pepper.
  
  Per Serving: about 315 calories, 30 g protein, 16 g fat, 13 g
  carbohydrate
  
  Tip: instead of chicken in this stir-fry, you can use extra-firm tofu,
  boneless turkey, lean pork or beef cut across the grain. Vary the
  vegetables, too, by adding snow peas, thinly sliced carrots or sliced
  or whole small mushrooms. If adding bean sprouts, mix them in just
  before serving.