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Preparation time: 15 minutes
Cooking time: 12 minutes
Serves: 4

1/3 cup water
3 tbsp hoisin sauce
2 tbsp soya sauce
1 tsp each cornstarch and dark sesame oil
1 to 2 tsp hot Chinese chili sauce

Stir-fry
1 tbsp vegetable oil
2 boneless skinless chicken breasts, cut into thin finger-length strips
2 medium carrots, peeled and thinly sliced diagonally
One-third celery root, peeled and cut into thin finger-length pieces
1 cup small broccoli florets
1/2 cup thinly sliced red onion
1 tbsp finely minced gingerroot
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
3 stalks bok choy, washed and sliced

In small bowl, stir together water, hoisin, soya, cornstarch, sesame oil and chili sauce until cornstarch dissolves.

Stir-fry

In large wide skillet or wok, heat oil over medium-high heat. Add chicken; stir-fry until no longer pink inside, about four minutes. Remove from pan and set aside.

Add carrots, celery root, broccoli, red onion, ginger, garlic and 1/4 cup water. Stir-fry until just tender, about four minutes.

Return chicken to pan; add red pepper and bok choy. Stir-fry until bok choy leaves wilt, two to three minutes. Add hoisin mixture; stir-fry until vegetables are coated and tender-crisp, two to three minutes.

Nutritional information:
1 serving:

16 g protein
6 g fat
18 g carbohydrates
197 calories
Source of fibre