Instructions: Remove skin from chicken breast half and thinly slice chicken. Crush garlic with side of knife. Peel away and discard papery skin. Heres how to prepare the vegetables:
Onion: Cut in half, peel off brown, papery skin from one half, and put it, cut side down, on the cutting board. Trim off ends and slice crossways. Repeat with remaining half if more onion is needed.

Celery: Trim off leaves and discolored part of base from 2 or 3 well-washed stalks. Slice.

Mushrooms: Clean by wiping with damp paper towel. Slice discolored part from stem end. Place stem up on cutting board and slice.

Snow peas: Trim off stems. If desired, peel off and discard the string that runs along the straight side of each pod. Leave whole.

Green pepper: Slice in half, from stem end to base. Use your fingers to remove stem, white core and seeds. Slice pepper.

Heat 1 1/2 tablespoons of oil in wok or skillet. Add garlic. Stir a few times. Add chicken and cook, stirring, about 2 minutes. Add soy sauce, cook briefly and remove chicken from pan. Heat remaining oil in pan until hot, add vegetables a handful at a time and stir-fry to coat with oil. Add snow peas last and cook 1 or 2 minutes until peas have turned a bright green. Stir in chicken broth (you may use bouillon made from a cube) and heat, return chicken to pan and cook 2 minutes more. Serve over rice or noodles.

Variations: Use 1/4 pound beef - round steak will do fine - or a slice of smoked ham.

A small can of shrimp or 1/4 pound cooked shrimp from the meat counter is wonderful but can be expensive. Firm tofu works well, too, but add it after the vegetables have started to cook so it doesnt break up too much.

Try any assortment of vegetables that catches your fancy. Broccoli, cauliflower, asparagus, bok choy and napa cabbage are good choices. Try adding a couple of slices of fresh ginger with the garlic, but remember to remove it before serving.

Tip: If youre in a rush or just dont want to buy a lot of different vegetables that you may not use up later, take a shortcut by buying your vegetables already cut up at the salad bar. It costs more than chopping your own, but its still far more economical than take-out food.

Note: The boneless chicken breast pieces in the markets are actually half

(one side) of a chicken breast. For this recipe, you need one piece, or one chicken breast half.

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