Stir-Fried Chicken with Vegetables

[Pina]

                Stir-Fried Chicken with Vegetables

                 wok or very large frying pan with lid,
                 vegetable oil

2               boneless chicken breasts -
                 cut into about 1/4" x  1 1/2" slices
                 salt to taste
1/2  tsp      sugar
2     tsp      soy sauce
2                cloves garlic - minced
2-3             thin slices ginger - cut into thin strips


1                onion - cut into chunks
2-3             stalks celery - cut into slices diagonally
1                carrot - sliced diagonally
1    tin        straw mushrooms - drained
1    tin         baby corn - drained
1/2  lb.        snow peas - ends and strings removed
                  other vegetables such as bamboo shoots,
                  water chestnuts,mushrooms,Chinese mushrooms etc.
                  may also be used
1-1 1/2 c      hot chicken broth

                   For thickening sauce - mix together
1 1/2 tbsp    corn starch or tapioca starch
1/4    tsp      salt,or to taste
1       tsp      soy sauce
2      tbsp      oyster sauce - optional
about 1/4 c    cold water

In bowl mix chicken with the next 5 ingredients,let
marinate in fridge about 20 min.

Heat oil in wok or frying pan,add chicken mixture and
stir fry over medium high heat until meat changes color.
Add onions,celery and carrots.Stir fry 1-2 minutes.
Add chicken broth,bring to boil,cover and cook for about
1 minute.Add the rest of the vegetables and more chicken
broth if needed,bring back to boil.
Cook only until meat is done and vegetables are still firm,
about 1-3 minutes.While stirring slowly add corn starch,just
enough to thicken sauce.Add more spices if needed.
Serve with rice.

ETA:drained