Chicken and Peppers

2 Scallions Sliced
1/2 Onion, Med., Cut into Thin Strips
2 Stalks Celery, Sliced Diagonally
3/4 Red Pepper, Sweet, Cut into Thin Strips
2 Tbsp Peanut Oil, Divided
2 Cloves Minced Garlic
2 Tsp Fresh Minced Ginger Root
2 Chicken Breast Halves, Skinned and Boned, and Cut into Thin Strips
1 & 1/2 Tbsp Cornstarch
2 Tbsp Plum Sauce
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
Chow Mien Noodles or Hot Cooked Rice
Return chicken and veggies to wok and heat through
Add chicken broth mixture to wok and bring to a boil for 1 min.
Add 1 tbsp peanut oil to wok, add pepper, onion and celery stir-fry until wilted, add scallions and cook 1 min., remove and save
Add chicken, garlic and ginger, stir-fry 3 min., or until done, remove from wok and save
Combine Chicken broth and next 4 ingredients and save
Heat wok and add 1 tbsp peanut oil
Combine first three ingredients in zip-loclt bag and refrigerate 30 min.
Serve over rice or with noodles