Oriental Stir Fry

1/2 pound chicken breast, cut in 1 inch cubes
1/4 cup water
1 cup broccoli florets
1 cup snow peas
1 cup mushrooms, sliced
1/2 cup water chestnuts
1/2 cup bamboo shoots
2 T. lemon juice
4 T. white wine
2 tsp thyme
1 tsp. nutmeg
black pepper, freshly ground
1. Heat large, non-stick skillet over high heat. Mix together lemon juice, wine and spices in bowl. Set aside.
2. Add chicken, stirring frequently until chicken is browned on all sides.
3. Add 1/4 cup water and bring to boil.
4. Stir in broccoli, cooking 1 minute.
5. Stir in snow peas, mushrooms and water chestnuts, cooking 2 minutes.
6. Stir in wine mixture and continue cooking 2 minutes, or until vegetables are tender-crisp. Serve over rice.
For variety, try Thai Stir Fry. Use shredded cabbage, onion, celery, and carrots for vegetable mixture, adding all at once. In place of wine and spice mixture use 1/8 cup lemon juice, 1/8 cup lime juice, 1/2 tsp. grated ginger, 1/2 tsp red pepper flakes, 2 cloves garlic, minced, 2 T. chopped parsley.
Can also try Szechwan Stir Fry. In place of wine and spice mixture, use 4 T. white wine, 2 T. rice vinegar, 1 T. grated fresh ginger, 3 cloves minced ginger and 1/2-1 tsp. cayenne pepper. This is great with lean beef.