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.