Chicken Stir-Fry

• 1 bag frozen vegetables (broccoli, cauliflower, peas and carrots)
• 6 chicken breasts, skinned and boned
• 3 Tbsp. oil
• 3 Tbsp. soy sauce
• 1 small can sliced mushrooms
• 1 medium onion
• 2 green peppers
• 1 can sliced water chestnuts
• 1 tsp. cornstarch
• 1 small head cabbage
• 3 c. rice

1. Cut chicken in 1 1/2-inch strips.
2. Put oil in wok.
3. Add chicken and soy sauce; brown chicken and remove.
4. Add onion, peppers, cabbage and frozen vegetables to wok.
5. After these have cooked until crisp-tender, add chicken.
6. Drain water chestnuts and mushrooms (reserving liquids) and add to wok.
7. Mix cornstarch with reserved liquid and add to mixture; cook 2 or 3 minutes.
8. Cook rice according to directions on package and serve with this stir-fry.

frozen vegetables, chicken breasts, oil, soy sauce, mushrooms, onion, green peppers, water chestnuts, cornstarch, cabbage, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415138 (may not work)