4 boneless, skinless chicken breasts, halved, cut in sm. pieces
1 (16 oz.) bag California blend frozen veggies
1 (13 3/4 oz.) can chicken broth
1 (4 oz.) can sliced mushrooms, drained
1 med. onion, cut in rings
3-4 tbsp. soy sauce
1-2 tbsp. cornstarch
2 tbsp. vegetable oil

Heat oil in wok or large skillet. Add chicken and onion and stir fry until chicken is done, about 6 minutes. Add vegetables, mushrooms and chicken broth. Cover and cook 3 to 4 minutes. Stir soy sauce and cornstarch together, add to chicken mixture. Cook until thickened, stirring constantly. 4 to 6 servings.