1 lb. skinned chicken breast
2/3 c. water
1/4 c. onion, chopped
3 tbsp. reduced sodium soy sauce
1 tsp. chicken-flavored bouillon granules
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
2 med. carrots, scraped & diagonally sliced
2 c. cauliflower flowerets
Vegetable cooking spray
1 c. fresh mushrooms, sliced
1 (6 oz.) pkg. frozen snow pea pods, partially thawed
1/4 c. water
1 tbsp. cornstarch

Partially freeze chicken; slice diagonally across grain into 1/4 inch strips; set aside. Combine 2/3 cup water, onion, soy sauce, bouillon granules, Worcestershire sauce, garlic, salt and pepper in a large bowl, stirring well. Add chicken, stirring to coat. Cover and refrigerate 1 hour, stirring once. Drain chicken, reserving marinade. Set chicken aside. Cook carrots and cauliflower in boiling water to cover 3 minutes; drain and set aside. Coat a wok or large skillet with cooking spray; heat at medium high for 2 minutes. Add chicken, and stir-fry 3 minutes. Add mushrooms; stir-fry 1 minute. Add pea pods, carrots, and cauliflower; stir-fry 2 minutes or until vegetables are crisp-tender. Combine reserved marinade, 1/4 cup water and cornstarch, stirring to blend. Pour over chicken mixture and stir-fry until thickened and bubbly. Yield: 12 servings.

NOTE: Stir-fried chicken may be served over hot cooked rice that has been cooked without salt or fat. (Check Exchange lists for value on rice.) Exchanges: 1 Lean Meat. 1 Vegetable. Each serving amount: 1/2 cup.