2 lbs. skinless, boneless chicken, sliced thinly
2 tbsp. peanut oil
1 tsp. paprika
1/4 tsp. pepper & garlic powder

Saute chicken in oil in wok 2 minutes. Add spices; cover and steam 2 minutes more. Add 2 cups chicken broth. Then add your choice of fresh vegetables or Chinese vegetables. Blend 3 tablespoons soy sauce with 3/4 cup chicken broth and 2 tablespoons cornstarch. Stir into chicken mixture and cook 2 minutes or until sauce is thickened. Serve with rice and chicken egg drop soup. Coconut ice cream and fortune cookies for dessert.