3 tbsp. soy sauce
1 tbsp. cornstarch
2 cloves garlic, minced
2 tbsp. olive oil
2 whole boneless skinless chicken breasts, thinly sliced
1/2 lb. broccoli, cut into bite size pieces
1 sm. onion, thinly sliced
1 carrot, pared and thinly sliced

Combine soy sauce, cornstarch, garlic and 1/4 cup water; set aside. In wok or large skillet, stir fry chicken in hot oil for 2 minutes. Add vegetables and stir fry 4 minutes.

Add soy sauce mixture; cook and stir until slightly thickened. Refrigerate leftovers. Serves 4. Serve over rice.