Boned chicken (uncooked), 4 breasts or equivalent

MARINADE:

Vinegar
Bay leaf
Garlic powder

Marinate chicken for 1 hour. 3 tbsp. oil Salt & pepper to taste Sprinkle of cayenne pepper 1 c. chicken bouillon 1/4 c. cooking sherry

Vegetables such as cauliflower thinly sliced and green pepper or frozen green peas (shelled or unshelled) and thinly cut carrots.

Brown marinated chicken in wok in oil until no longer pink. Drain wok of any juices and reserve chicken. Stir fry vegetable combination in more oil. After vegetables are stir fried, add the chicken, the bouillon and sherry and seasonings. Bring to a boil and then lower heat. Simmer, covered, for 7-10 minutes. If vegetables are desired somewhat crisper, add them after chicken has been stewing 5 minutes.

For a delicious sauce: Drain juices into another pan except for 1/2 cup. Mix 2 tablespoons of cornstarch with this 1/2 cup. When thoroughly mixed add the cornstarch/broth to the rest of the broth and heat until thickened. Mix this sauce with the chicken and vegetables.