Basic Stir-Fry

• 10 oz. boneless, skinless chicken breasts, cut in strips
• soy sauce to taste
• garlic powder to taste
• 4 tsp. peanut oil
• 1/2 c. broccoli florets
• 1/2 c. cauliflower, chopped
• 1/2 c. onions, chopped
• 1/2 c. each carrots and celery, diagonally sliced
• 1/2 c. green bell peppers, sliced in strips
• 4 tsp. cornstarch (dissolved in 1 c. water)

1. In glass bowl, combine chicken, soy sauce and garlic powder; stir well and set aside.
2. Heat 2 teaspoons oil in skillet or wok. Stir in all vegetables and stir-fry 3 to 5 minutes until onions are translucent.
3. Remove to bowl.
4. Heat remaining 2 teaspoons oil. Add chicken and stir-fry until chicken is cooked, about 5 minutes.
5. Return vegetables to skillet or wok.
6. Stir in cornstarch mixture and continue cooking until sauce thickens.
7. Divide mixture evenly.
8. Makes 4 servings.

chicken breasts, soy sauce, garlic, peanut oil, broccoli florets, cauliflower, onions, carrots, green bell peppers, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055466 (may not work)