4 tbsps Peanut oil, divided
1 lb. chicken breast, sliced thinly
1 c. sliced celery
1 c. Chinese cabbage, chopped
1 med. onion, diced
1-2 carrots, shredded
1 red, yellow or green pepper, diced
1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
1 clove garlic, minced
1/3 c. rice wine vinegar
1/2 c. brown sugar
Salt, pepper to taste
1/4 tsp. dried ginger
1/2 c. ketchup
Pinch of garlic powder
1 c. chicken stock
2 tbsp. cornstarch
Have all ingredients chopped and ready to go.
In a deep skillet or wok, heat 2 tbsps. oil over high heat.
Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.
Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes).
Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
Serve over hot cooked white rice.