5 skinned chicken breast, cubed
1 sm. zucchini, chopped
4 carrots, sliced
1 sm. summer squash, chopped
1 sm. bunch green onion, chopped
2 c. fresh chopped tomatoes
2 c. fresh peas in the pod
4 flowerettes broccoli, chopped
1/8 c. Worcestershire sauce
1 tbsp. soy sauce
1 tsp. dry mustard

In skillet add carrots and broccoli. Cook on medium heat until tender. Add chicken and zucchini, squash, onions, Worcestershire sauce, soy sauce and mustard. When vegetables are tender add peas and tomatoes. Cook stir fry until chicken browns, stir often. Serve over hot rice.