Sweet and Sour Chicken

1 lb. chicken breast, sliced thin
1 c. sliced celery
1 c. bok choy, chopped (optional)
1 med. onion, diced
1-2 carrots, shredded
1 red, yellow or green pepper, diced
1/2 t. grated fresh ginger or 1/4 t. ginger powder
1 clove garlic, minced

SAUCE:
1/3 c. white wine or cider vinegar
1/2 c. brown sugar
salt and pepper to taste
1/4 t. powdered ginger
1/2 c. ketchup
pinch of garlic powder
1 c. chicken stock
2 T. cornstarch

Have all ingredients chopped and ready to go. In a deep skillet or wok, heat 2 T. oil over high heat. Add ginger, garlic and onions and saute for 1/2 minute. Then add rest of vegetables. Stir-fry quickly for about 1-2 minutes. Remove to bowl.

Add 2 T. oil to the pan. Heat. Add chicken and fry until no longer pink.
In separate bowl mix sauce ingredients and add to chicken together with the vegetables. Cook over low heat until sauce is slightly thickened. Serve over rice.