Stir-Fry Vegetables

• chicken meat, parboiled
• 1 box pea pods (frozen)
• 3 to 4 sticks celery, chopped
• 3 to 4 onions, sliced
• 1 green pepper, sliced
• 1/2 c. teriyaki sauce
• 2 c. chicken broth
• 1 c. drained mushrooms
• 1 bag frozen broccoli
• 1 bag frozen cauliflower
• 1 can water chestnuts, drained
• bean sprouts (optional)
• cornstarch to thicken

1. Parboil chicken.
2. (May use just white meat.)
3. Cool and cut into chunks (quarter size).
4. Fry in 2 to 3 tablespoons oil until tender, stirring often, 5 to 10 minutes.
5. Add celery first and cook for awhile and add other ingredients.
6. I make my chicken broth with boiling water and chicken crystals, then add teriyaki sauce and thicken.
7. Add to vegetables and stir often.
8. Vegetables should be crunchy.
9. Fresh vegetables can be used instead of frozen and canned.
10. Makes enough to fill a 12 x 2 x 2-inch electric frypan.

chicken meat, pods, celery, onions, green pepper, teriyaki sauce, chicken broth, mushrooms, frozen broccoli, cauliflower, water chestnuts, bean sprouts, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=623152 (may not work)