Instructions

1. 1

   Slice chicken across the grain about 1/8 inch thick. Toss chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger and a pinch of salt. Allow to marinate while you chop the veggies.

2. 2

   Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.

3. 3

   Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat.

4. 4

   Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute.

5. 5

   Transfer to a bowl.

6. 6

   Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds.

7. 7

   Add celery, onion, broccoli and carrots then stir-fry 3 minutes, then add chicken and juices and stir-fry 3 minutes. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 2 minutes.

8. 8

   Remove from heat and stir in celery leaves.

9. 9

   Serve on a bed of steamed rice or brown rice.