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4 boneless chicken breasts
3 Tbsp. oil
1/2 c. chopped onion
1/2 c. sliced celery
1 medium carrot, peeled and
cut in thin strips
1/4 lb. snow peas
1/2 c. sliced water chestnuts
4 large sliced mushrooms
1/2 c. chicken broth
1 Tbsp. honey
1/4 c. soy sauce
1 Tbsp. cornstarch, dissolved
in 2 Tbsp. water
10 oz. fresh spinach, washed
and stemmed

Heat 1 tablespoon oil in wok over high heat. Cut
chicken in small strips and stir-fry until white and plump.
Remove from wok and set aside.
Add 2 tablespoons oil to wok. When sizzling, add onion,
celery, carrots, snow peas, water chestnuts and mushrooms.
Stir-fry for 2 minutes. Pour in broth and reduce heat. Cover
and steam for 2 to 3 minutes, stirring occasionally. Stir in
honey, soy sauce and dissolved cornstarch. Return chicken to
wok. Place spinach on top; cover and steam for 1 minute.
Uncover and stir in spinach. Serve over rice or noodles. May
substitute shrimp for chicken.

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