Instructions: Cut chicken into bite-size strips. In wok or large skillet, heat half of the oil over medium-high heat; stir-fry chicken strips for about 3 minutes or until no longer pink. Transfer to bowl; set aside.

Add remaining oil to wok; stir-fry broccoli, celery, sweet pepper, onion, garlic, and ginger for 1 minute. Pour in chicken stock; cover and steam for about 2 minutes or until vegetables are tender-crisp. Return chicken to wok along with any accumulated juices. Whisk soy sauce with cornstarch; stir into wok. Cook, stirring, for about 1 minute or until sauce is thickened slightly. Stir in salt and pepper.

Tip: instead of chicken in this stir-fry, you can use extra-firm tofu, boneless turkey, lean pork or beef cut across the grain. Vary the vegetables, too, by adding snow peas, thinly sliced carrots or sliced or whole small mushrooms. If adding bean sprouts, mix them in just before serving.

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