1 lb. boneless chicken breast, cut into 1 inch pieces
12 oz. bag frozen broccoli, carrots, cauliflower
10 oz. frozen pea pods
1/2 lb. fresh mushrooms, sliced
1 tsp. cornstarch
1/2 tsp. sugar
2 tbsp. white Worcestershire sauce
6 c. cooked rice
2 tbsp. cooking oil
2 tbsp. dry sherry
2 tbsp. soy sauce

Allow frozen vegetables to thaw. Mix cornstarch and sugar; blend in soy sauce, sherry, and Worcestershire sauce. Set aside. Add cooking oil to preheated wok. Stir fry vegetables in hot oil for 2 minutes till crisp-tender. Remove from wok. (Add more oil if necessary). Add 1/2 chicken to hot wok, stir fry 2 to 3 minutes till browned; remove. Stir fry remaining chicken 2 to 3 minutes. Return all meat to wok. Add sliced mushrooms, then vegetables, stir in soy mixture. Cook and stir till thick and bubbly. Serve over rice.