3 skinless, boneless chicken breasts
1/2 head cauliflower, cut into florets
2 stalks broccoli, florets and sliced stem
3 or 4 carrots, sliced on bias
1 c. snow peas
Ginger root, sm. amount, diced
1 green pepper, sliced
1 sweet onion, sliced
1 clove garlic, minced
1/4 lb. mushrooms, sliced
2 tbsp. peanut oil
1 tsp. sesame oil (optional)
1 tsp. cornstarch, dissolved in 1 tsp. water
3/4 c. hot water
1 tsp. unseasoned chicken bouillon
1 tsp. lemon juice
Stir fry or Teriyaki sauce

Prepare vegetables you like, drain. Slice chicken breasts thinly with the grain of the meat (easiest if partly frozen). In a wok saute hard vegetables in peanut oil until tender. Set aside and cook soft vegetables. Add chicken and stir-fry sauce and stew with vegetables while preparing broth. Combine bouillon and hot water. Add cornstarch mixture and lemon juice. Pour over vegetables and chicken. Cook until thick. Serve with steamed rice. A good potluck dish.