2 tbsp. butter
4 tbsp. minced onion
1 c. whole button mushrooms
1 1/2 c. shredded, cooked chicken
1 c. Chinese mixed vegetables
1 1/2 c. drained veggies & water
1 chicken bouillon cube
2 tbsp. soy sauce
1 tbsp. sugar
3 tbsp. cold water
1 1/2 tbsp. cornstarch

Brown onion and mushrooms in hot butter. Add chicken bouillon cube and water (juices). Stir to dissolve. Add chicken, vegetables, soy sauce and sugar. Simmer 15 minutes. Blend cornstarch and cold water. Stir into meat mixture, cook until slightly thickened and clear. Serve over hot rice or chow mein noodles. Serves 4.