chicken
carrots
broccoli
green pepper
any other vegetable you may wish
chopped onions or garlic
olive oil
rice

Layer wok or large skillet with olive oil and brown the chopped onions or garlic. (Each adds a different overall flavor to recipe and burning either is not good.) Add diced chicken and cook until done. Turn burner to a medium heat and mix in your vegetables adding those which take the longest to soften first carrots. Pour in a little water to steam the vegetables and keep everything from burning. Cover (but stir periodically) and allow to simmer until vegetables are softened to your taste. Serve over rice with desired stir-fry sauce.

You can also make this into a Southwestern Stir-Fry by replacing the chicken with chopped steak, a spicy oil instead of olive and hotter peppers.