Ingredients:
3/4 cup soy sauce
1/4 vinegar
1 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon ground ginger
1 1/2 pound boned chicken breasts and thighs
1 tablespoon vegtable oil
2 cups diagonally sliced celery
16 ounces frozen stir-fry vegetables, thawed, drained
Preparation:
Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl. Toss chicken until coasted with marinade. Marinate in for 10 minutes in refrigerator.
Drain chicken and discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and vegetables. Stir-fry for 3 minutes. Serve immediately with cooked rice or chinese noodles.
