1 c. of Wok oil
1/2 c. Mangolian Fire oil
2 bunches of broccoli flowerets
4 frying green peppers, cut into rings
1 pkg. Oriental-style frozen vegetables
6 chicken breasts, boneless
2 cubes Knorr chicken bouillon
4 tbsp. cornstarch
Soy sauce

Place Wok oil in wok using a high temperature. Slice chicken in strips, season with salt and pepper and fire oil. Place in wok, cook until tender, remove from wok. Place broccoli, peppers, and Oriental vegetables in wok. Cook only until tender, do not over cook. Add Mongolian fire oil. Remove vegetables from wok. Leave to soak in wok. For a light sauce, mix 4 tablespoons of cornstarch, 1 cup of water and 2 chicken broth cubes. Add to wok, cook in a few minutes. Return everything to wok. Mix well, do not cook. Serve over brown or yellow rice. Enjoy Yourself!