Chicken and Vegtable Stir Fry!!

Ingredients:
Celery (1 Large bunch cleaned and separated and sliced)
Carrots (I used to slice them but like in this picture we used baby carrots) 2 pkgs.
Green onion (whole bunch)
Water chestnuts (1 can)
Chicken Breasts
soy sauce
corn starch
oil

*Prepare white rice when you start this recipe. Right before serving you can make it fried rice by heating a large frying pan add a little oil and saute quickly the green onion. Fired rice has eggs in it so I scramble the eggs in another pan. When onion are just a bit softened I add a large amount of the rice and add the scrambled egg. For a dish by itself you can add diced ham or other meat and serve.

The Chinese Chicken......

Cut up, the celery , carrots, in diagonal cuts and put in individual containers or plastic bags until ready to use. Cut the green onions.
Cut up chicken and marinate in 4 tsp of corn starch and soy sauce enough to soak the chicken. I used 1/2 of a medium bottle of soy sauce. This basically makes the sauce.
Heat pan to a very high temperature until water bounces in little droplets.. or in an electric fry pan at the hottest setting.
Add oil to coat the bottom of the pan
Add carrots, celery and most of the green onions leaving some for the fried rice if desired.
Stir quickly to coat the veggies with oil then add water. Approximately 1/2 to 1 cup water. Stir again and cove and steam the veggies until tender. watch that the water doesn't burn off. Just add more water if needed. (5-10 minutes)
Add the rest of the ingredients, marinated chicken & water chestnuts Add more water and cover and cook until chicken is done.
Add more soy sauce to taste. If you want more liquid for a moister chicken in the sauce add more water and soy sauce.
When done keep warm at 200

Serve over plain rice or fried rice.
Add soy sauce to taste. Some people add salt and pepper to taste. I think pineapple chunks would be tasty too.
Serve with Chow Mien Noodles a fortune cookie and/or chopsticks if desired.