1 lb. chicken breast, cut in strips
2 tbsp. oil
4 c. vegetables: Broccoli, pepper strips, celery, carrots, water chestnuts, etc.
1 1/2 c. chicken broth
3 tbsp. soy sauce
2 tbsp. brown sugar
1 tsp. garlic
2 tbsp. cornstarch

Stir-fry chicken in hot oil until browned. Add vegetables. Stir fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar and garlic. Add to skillet. Bring to boil. Boil one minute. Prepare rice as directed. Serve chicken and vegetables over rice.