Chicken Stir Fry

Source: Madeleine Graves Egg Division
Cook Time: Number of Servings:

 1 Pound IQF Boneless Breast
 2 Tbsp Oil
 1 Clove Garlic, minced
 1 Small Green Pepper
 1 Small Red Peppers
 1 Cup Celery
 1/4 Cup Soya Sauce
 1/2 Cup Water
 2 Whole Carrots
 1 Tbsp Cornstarch
 2 Tbsp Water
 2 Cups Rice, cooked

Instructions:
Heat oil, add chicken and garlic and stirfry 1 - 2 minutes.  Add
sliced veggies and stirfry 1 - 2 minutes.  Add soya sauce,
water and stir to mix well.  Cover and cook 5 minutes.  Add
cornstarch and water and stir.  Serve over hot rice.