2 pkgs. boneless chicken breasts
2 cloves garlic, minced
2 tbsp. oil
1 c. chopped broccoli
1 1/2 c. chopped cabbage
1 c. chopped pea pods
1/2 c. chopped water chestnuts
1 onion, cut in chunky 1/4's
4 tbsp. soy sauce
2 tbsp. cornstarch
4 tbsp. water
1 1/2 tbsp. sugar
1 pkg. egg roll skins or 2 pkgs. wonton skins

Cut chicken into strips. Stir fry chicken and garlic in oil. Remove chicken and add vegetables. Stir fry until tender crisp. Put chicken back in pan with vegetables. Set aside.

Mix soy sauce, cornstarch, water and sugar. Add to chicken and vegetables. Cook on low heat until slightly thick. Put approximately 2 to 3 tbsp. of mixture in each eggroll skin and fold like an envelope sealing and end with a dab of water. Deep fry 1 1/2 to 2 minutes. Serve with plum sauce below.