3 tbsp. oil
1 lb. boneless, skinless chicken breast
1 sm. onion, diced
1 c. celery, cut up
1 c. cauliflower, cut up
1 1/2 c. broccoli (or 10 oz. pkg. frozen, cut)
1 c. carrots, cut thin
1 c. broth or water
2 tbsp. chicken bouillon
1/4 c. water
2 tbsp. cornstarch
3 tbsp. soy sauce
Mushrooms or water chestnuts

Heat oil in pan or Wok. Saute chicken until browned; push aside. Add onion, celery. Add other vegetables; cook until tender. Add chicken broth and cook until done. Combine water and cornstarch. Add to vegetables. Add soy sauce and cook until slightly thickened. Serve over rice.