Stir-fried chicken and vegetables in a hoisin-thickened Peking sauce.

Steps

1. Combine corn starch, soy sauce and sherry. Add chicken and coat well; stir in 1 tbsp oil in chicken and set aside for 15 min.
2. Cut cucumbers lengthwise in half then cut in 1/2 inch pieces.
3. Heat pan, add 2 tbsp oil, then garlic and ginger. Stir once; add and stir chicken. Fry about 3 min. Remove from pan.
4. Add rest of oil to pan, stir-fry cucumbers 1 min. Add water chestnuts, celery and chive, stir-fry for 30 secs. Return chicken to pan.
5. Pour cooking sauce over all ingredients and stir until sauce thickens. Makes 3 or 4 servings.

Notes

• Sauce: Combine 2 tsp corn starch, 1/2 tsp sugar, 1 tsp vinegar, 2 tbsp hoisin sauce, 1 tbsp soy sauce, broth, 1/2 tsp salt.