Chicken Stir-Fry

• 4 chicken breast halves
• 1 broccoli head
• 1/4 cauliflower head
• 2 Tbsp. oil
• 1 onion, sliced
• 2 carrots, julienned
• 10 fresh mushrooms, sliced
• 2 tsp. cornstarch
• 3 Tbsp. milk
• 1 tomato, cut into eighths
• 3/4 c. water
• 1 beef bouillon cube
• 1 chicken bouillon cube
• 1/2 tsp. cumin
• 1/2 tsp. allspice
• 2 pinches oregano
• 2 dashes garlic salt
• 8 dashes soy sauce
• 5 dashes teriyaki sauce
• 6 dashes Worcestershire sauce
• 2 dashes Louisiana hot sauce
• 2 dashes cayenne pepper

1. To make sauce, heat water and dissolve bouillon cubes.
2. Add all spices and sauces.
3. Slice chicken breasts into 1/2-inch strips. Cut broccoli and cauliflower into bite-sizes.
4. Heat oil in wok.
5. Add chicken.
6. Stir and cook until golden brown.
7. Add onions and stir.
8. Add carrots, broccoli and cauliflower.
9. Stir until they start to soften.
10. Add mushrooms.
11. Add sauce when vegetables start to stick.
12. Combine cornstarch and milk and stir into sauce to thicken.
13. Cover and let steam.
14. Add tomatoes before serving. Cook briefly.
15. Serve over rice.

chicken, broccoli head, cauliflower, oil, onion, carrots, mushrooms, cornstarch, milk, tomato, water, chicken, cumin, allspice, oregano, garlic salt, soy sauce, teriyaki sauce, worcestershire sauce, hot sauce, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=883245 (may not work)