1/2 lb. chicken per person
1 pkg. snow peas
Baby corn
1 can drained water chestnuts
1 c. of soup stock
1/2 c. chopped scallions
1 can bamboo shoots, drained
Crushed garlic cloves
Dissolved cornstarch

1. Dice up chicken breast, or slice thinly.

2. Add to boiling soup stock. The chicken should turn white and fluffy.

3. Add veggies and stir-fry on high.

4. Dish should make own gravy. Add cornstarch for desired consistency.

5. Salt, pepper, to taste.