4 boneless, skinless chicken breast halves, cut into 1/2 inch cubes
1/2 c. dry white wine
1/2 tsp. salt
1 bunch of scallions, cut into 1/2 inch slices
1 c. celery, chopped into 1/2 inch pieces
1 tbsp. vegetable oil
1 container of snow pea pods, strings removed
1/2 lb. sliced mushrooms
1 can water chestnuts, sliced
1/2 c. chicken broth
1 tbsp. cornstarch, mixed with 2 tbsp. cold water
1/2 tsp. salt
Combine chicken with wine and 1/2 teaspoon salt. Set aside. Stir fry scallions and celery in oil for 1 minute. Set aside. Stir fry pea pods 2 minutes and set aside. Stir fry mushrooms and water chestnuts 1 to 2 minutes. Set aside. Stir fry the chicken and wine 2 to 3 minutes or until done. Combine chicken and vegetables in a wok. Stir together the broth, cornstarch mixture and 1/2 teaspoon salt. Slowly add to chicken and vegetables in the wok and heat until thick and clear. Serve with rice.
