Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breasts; boneless
-skinless
2 lg Carrots; sliced in thin
-wheels
2 Green pepper;diced
1 Red Pepper;diced, opt
2 tb Vegetable oil
1 1/2 c Chicken stock
2 tb Soya sauce;low sodium
2 tb Cornstarch
2 tb -hot water

-----------------------OPTIONAL ITEMS----------------------------
2 Garlic cloves; minced
1 tb Ginger, fresh;finely chopped
2 Celery stalks; sliced
1 Onion;diced
3 Green onions;sliced
1/2 c Mushrooms; thin sliced
1 sm Brocolli stalk;* divided in
-small flowerets
1/2 sm Cauliflower;divided into
-small flowerets;*
1/2 lb Green beans;*
1/2 lb Asparagus tips;*
2 c Snow peas; strings removed
1 c Bok choy;sliced
1 c Bean sprouts; add at last
-minute with toppings

---------------------OPTIONAL TOPPINGS--------------------------
1/4 c Walnuts; cashews or peanuts
1/4 c Coconut; unsweetened, flaked

Use optional vegetables when they are in season. *Immerse these
vegetables 1-2 minutes in boiling water before adding to stir fry.
Cut semifrozen chicken into bite size pieces, set aside. Add oil to
pan and stir fry chicken over medium high heat till browned on all
sides (about 3 minutes). Add carrots, peppers and any optional
vegetables and sprinkle with soya sauce. Stir fry vegetables until
softened. (approx 3-5 minutes) Mix cornstarch with hot water and add
to hot chicken stock. Pour in wok. Cover and steam stir fried
vegetables and chicken for about 2-3 minutes. Lift cover and cook,
stirring till sauce thickens, about 2 minutes more. Top with any
desired toppings (nuts or coconut). Serve over hot cooked rice.

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