1 lb. chicken breasts, boneless, skinless
6 oz. pea pods
1/3 c. teriyaki sauce
3 tsp. Szechwan spicy stir-fry sauce
2 tsp. cornstarch
1 c. onion, chopped
3 c. bok choy, chopped
2 to 3 tbsp. cooking oil
1 c. broccoli flowerets
1 red sweet pepper, cut in strips
1 (7 oz.) jar whole straw mushrooms
1 (14 oz.) can whole baby corn, drained and halved

Cut chicken into strips. Combine teriyaki and stir sauces and cornstarch, set aside. In a wok or frying pan, stir-fry onion and bok choy in one tablespoon hot oil for 2 minutes. Add broccoli and red pepper; stir-fry 2 minutes. Remove from wok. Stir-fry chicken half at a time, in one tablespoon of oil for 2 minutes. Add more oil if necessary. Return all vegetables; heat through. Makes 6 servings.