1 lb. chicken breast strips
2 tbsp. oil
4 c. vegetables (broccoli, red & green peppers strips, sliced water chestnuts)
1 1/2 c. chicken broth
3 tbsp. soy sauce
3 tbsp. cornstarch
2 tsp. brown sugar
1 1/2 c. rice

Stir fry chicken in hot oil in large skillet until brown. Add vegetables; stir until done. Mix broth, soy, cornstarch and sugar. Add to skillet. Boil, continue for 2 minutes. Prepare rice. Serve chicken mixture over hot rice.