1 lb. chicken breast 4 stalks of celery, chopped 2 med. green peppers cut into strips 1 med. onion, sliced 1 can stewed tomatoes 1 tsp. cornstarch 2 tsp. sugar 3 tsp. veg. oil
Cook vegetables (onion, celery and peppers) in 1 tsp oil in hot wok until tender crisp. Transfer veg to bowl, cook chicken in wok and additional tsp. of oil. When chicken is cooked through, return vegetables to wok. Add stewed tomatoes, soy sauce, sugar and cornstarch (mixed with cold water) to stir fry. Heat all ingredients through and reduce heat, allowing sauce to thicken.