Vegetables
1 chicken breast, cut into 1x2 inch strips

MARINADE:

1 tbsp. vegetable oil
1 tbsp. water
1 1/2 tsp. cornstarch
1 tsp. light soy sauce
1 tsp. rice or white wine
1 slice fresh gingerroot, finely chopped
1 clove garlic, finely chopped

1 scallion, cut into 1 1/2 inches long 1 fresh broccoli, sliced 1 or 1/2 sm. onion, wedged 1 or 1/2 sm. carrot, sliced Several fresh mushrooms, sliced 1 yellow squash, sliced (optional) 3 tbsp. chicken stock or broth 1 tsp. cornstarch, mixed with 3 tsp. water 1 tbsp. cooking wine

Combine marinade ingredients and mix well. Marinate chicken for 15 minutes or less.

Preheat a wok or cast iron skillet. Add 3 tablespoons vegetable oil, and heat to very hot. Add chicken and stir fry for about 5 minutes. The chicken should be a little brown. Put in a plate and set aside.

Add all the vegetables except green onion to skillet. Dash of black pepper and salt and stir fry 1 minute. Add 1 tablespoon cooking wine to vegetables and about 3 tablespoons chicken stock or broth to vegetable and cover the skillet for about 1 minute.

Your kitchen should smell wonderful at this point if the smoking alarm is not on yet. Your friends and family are rushing to the dining room too.

Add the chicken and the green onion to the vegetables and stir. If there is too much liquid, add 1 teaspoon cornstarch to 3 teaspoons water and mix, and add to the skillet. Serve with steam rice.