• 1/4 cup soy sauce
• 1/4 cup dry white wine
• 1 tbp U-Bake sugar
• 1 tbp U-Bake cornstarch
• A few drops of olive oil
• 2 chicken breasts, chopped
• Equal amount of precooked ham, chopped
• 3-4 stalks of celery, sliced on a diagonal
• 1 can of sliced water chestnuts, drained
• 2 green onions, chopped
• A handful of U-Bake almonds or cashews
• 2 cups of cooked rice

Combine the soy sauce, white wine, sugar, and cornstarch in a bowl. Mix thoroughly to remove lumps. Set aside. Put a couple drops of olive oil in your wok or pan and put it on medium heat. Add the chicken and cook until done. Then move the chicken to the edges of the wok and add the ham. Cook the ham until it is heated through, and then move it to the side of the pan along with the chicken. Next add the celery to the center of the wok. Cook until it is heated but still crisp. Push it to the side of the pan with the meats. Now add the water chestnuts. Cook and flip them until they are heated through and move them to the side. Next add the green onions. Cook about two minutes and then push all the food in the wok back to the center and mix it together. Add in the nuts. Stir the sauce in the bowl one more time to make sure it has not clumped while it sat, and then pour it over the stir fry. Stir constantly to cover all the food evenly. Heat the whole dish a couple minutes and then serve it over the cooked rice. This recipe will serve 4.