4 boneless chicken breasts
1 c. cauliflower flowerettes
1 c. broccoli flowerettes
1 green pepper, cut into strips
1 c. mushrooms
1 c. pea pods or bok choy or celery
1 onion, cut into pieces

Cut chicken into small strips. Put vegetables into wok or frying pan with 1 tablespoon corn oil. Stir and cook vegetables until crisp (about 3-4 minutes). Remove vegetables and cook chicken in the same pan for about 5 minutes. More oil may be needed. Mix 1/4 cup low sodium soy sauce, 1/4 teaspoon ginger, 1/2 cup water, and 1 teaspoon cornstarch. Add to chicken and stir until thickened. Add vegetables and heat through. Serve over cooked rice.