1 lb. boneless chicken breasts, cut into 1 inch pieces
2 lg. Spanish onions, sliced and halved
1 lg. green pepper, sliced into strips
1 sm. can water chestnuts (sliced)
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
2 chicken bouillon cubes
Pinch salt and pepper
2 tbsp. cooking oil
8 oz. fresh mushrooms, washed, dried and quartered
4 tbsp. water

Heat oil in a wok or nonstick fry pan. Lightly brown chicken on both sides. Turn all those little pieces! Add soy sauce, water, Worcestershire sauce, and chicken bouillon cubes. Stir until bouillon cubes melt over medium heat.

Turn heat to low. Fry and add onions and water chestnuts. Cook mixture until onions begin to slightly limber. Add green pepper strips and mushrooms and cook until green peppers begin to slightly limber. Salt and pepper to taste. Remove from heat and serve over hot rice. Serves 4.