2/3 c. chicken broth
2 tbsp. cornstarch
4 tbsp. soy sauce
1/8 tsp. pepper
4 tbsp. olive oil
2 chicken breasts, skinned, boned & cut into chunks
1 lg. onion, cut in big pieces
1 c. fresh mushrooms, sliced
1 c. fresh broccoli pieces
1 sm. can sliced water chestnuts
1 c. fresh carrots, sliced
1 c. fresh cauliflower pieces

In bowl combine first 4 ingredients. Mix well and set aside. In wok or large frying pan with sloped sides, heat 1 tablespoon of oil. Add mushrooms and onion and stir fry approximately 3 to 5 minutes. Remove to a large bowl.

Next, add 1 tablespoon oil and add broccoli and water chestnuts. Stir fry 3 to 5 minutes. Remove and combine with mushrooms and onions in large bowl. Next, add 1 tablespoon oil and add carrots and cauliflower. Stir fry 5 to 10 minutes. Remove and combine with other vegetables. Heat remaining 1 tablespoon oil and add the chunks of chicken. Stir fry 10 minutes or until well done.

Add the broth mixture to the chicken and stir until sauce thickens. Add all vegetables and mix well. Cover and cook 3 minutes. (Keep in mind that cooking times listed for the vegetables will vary depending on how crisp or how well done you like the vegetables.) Serve over rice. Makes 6 servings.