1 lb. chicken breasts, cut into 1 inch cubes
1 c. pea pods, cut into 1 inch pieces
10 mushrooms, cleaned and sliced
1 c. broccoli, cut into sm. pieces
1 c. corn oil

MARINADE:

1 tbsp. soy sauce
1 1/2 tbsp. cornstarch

SAUCE:

2 tbsp. soy sauce
1 tbsp. rice wine
1/2 tbsp. cider vinegar
1 tbsp. sugar
1 tbsp. cornstarch

In bowl, combine chicken and marinade. Set aside for 30 minutes.

Heat 1 cup oil in wok until hot for frying. Fry chicken pieces until tender. Remove and drain.

Heat empty wok over high heat for 30 seconds. Add 2 tablespoons oil and heat 30 seconds. Stir fry broccoli first, then add pea pods and mushrooms. Add chicken, stirring quickly. Add sauce and stir until thickened and heated.