Ingredients:

3 boneless skinless chicken breast halves (thawed and sliced)
2 tablespoon white cooking wine
1 teaspoon Caldo de Polo chicken flavored seasoning
-- ground black pepper to taste

3 cloves garlic (finely chopped)
¼ medium white onion (chopped)
3 tablespoons olive oil (for stir-frying)

2 stalks of celery (sliced diagonally)
1 fresh whole carrot (sliced diagonally)
8 fresh baby bella or white mushrooms (sliced)

¾ medium white onion (chopped)
½ medium green bell pepper (sliced ½ x 1 inch)
½ medium red bell pepper (sliced ½ x 1 inch)
¼ head of cabbage (1½ inch cube)
20 each snow peas or sugar snaps (clean ends)
1 zucchini

1½ quart water
1 tablespoon salt

1 14 oz can of Swanson Chicken Broth
¼ cup corn starch
¼ cup water
1 fresh lemon wedge

Vegetable Preparation:

Cut all your vegetables, separate into two groups:

#1 celery, carrots, and mushrooms, and

#2 bell peppers, cabbage, zucchini, onions, and snow peas.

Measure out all your ingredients into little saucers except for the olive oil (this is so you won´t forget an ingredient).

Set those aside.

Chicken Preparation:

1. Rinse and pat the chicken dry. Slice the chicken about 1/8 inch thick and 1-1/2" long.

2. In a medium bowl, combine the sliced chicken, cooking wine, seasoning, and black pepper. Set aside.

3. In the meantime, use a two quart pot and bring to a boil the quart-and-a-half of water seasoned with one tablespoon salt.

4. Heat a wok or a deep nonstick stir-fry pan on medium high until hot. Add the olive oil, chopped onions, finely chopped garlic and stir until aromatic, about 30 seconds. Add the sliced chicken by the spoonful and stir-fry for 3 to 5 minutes.

5. While the chicken is cooking, place group #1 vegetable in a mesh strainer and plunge in the boiling water till the vegetables changes color, about 30 seconds. (This is known as blanching.) Lift the mesh strainer to drain the vegetables. Transfer to a bowl. Load the mesh strainer with group #2 vegetables and this time, just dip them in the boiling water and immediately remove them. Transfer to the same bowl with the other vegetables.

6. Add Swanson Chicken Broth to the stir-fry chicken and bring to a boil. At this point, taste the broth and season to your liking.

7. Mix the cornstarch with ¼ cup tap water to form a smooth paste. Add the cornstarch mixture to the chicken mixture, all the while stirring. This will thicken the broth so stir so no lumps form. You want the sauce to have the consistency of light gravy. Once the sauce thickens, turn the heat off.

8. Pour the blanched vegetables into the chicken mixture, and stir to mix well.

9. Serve with steamed white/brown rice and a squirt of fresh squeezed lemon.

10. Serve immediately as the vegetables will continue to cook.