Chicken Stir Fry

• DOUBLE FOR LEFTOVERS!
• 1 1/2 lbs boneless skinless chicken breast halves
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 2 cloves garlic, crushed
• 3 tablespoons cooking oil, divided
• 1 red pepper, julienned
• 1 1/2 cup sliced celery (1/4 inch pieces)
• 2 small onions, cut into wedges
• 1/2 cup water

1 head lettuce, prepared

1 can mandarin oranges in wedges

1 can water chestnuts

1/2 cup nuts (cashews, almonds, peanuts)

1. Cut chicken into 1/2-in.cubes; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- frypepper, celery and onion for 4-5 minutes or until crisp-tender. Add water. Return chicken to pan. Cook and stir until thickened and bubbly.

Serve over lettuce, topped with mandarin oranges, water chestnuts and nuts as desired.