Stir-Fry

• 2 Tbsp. oil
• 2 to 3 boneless chicken breasts, diced
• 1 onion, sliced
• 1 bag stir-fry vegetables, or use your own mixture
• 1 can mushroom pieces
• 1 can water chestnuts (optional)
• 1 Tbsp. sugar
• 3 Tbsp. cornstarch
• 1 1/2 Tbsp. chicken bouillon granules
• dash of pepper
• 1 c. water

1. Place oil in large skillet or wok.
2. Lightly stir-fry chicken. Remove meat.
3. Add onion, stir-fry vegetables, mushrooms and water chestnuts.
4. Stir-fry vegetables just until tender.
5. Add chicken to this mixture.
6. Do not overcook vegetables.
7. Combine sugar, cornstarch, bouillon, pepper and water.
8. Pour this mixture over chicken and vegetables in skillet.
9. Stir constantly and cook only a minute or two until thickened.
10. Serve over hot rice.

oil, chicken breasts, onion, stirfry vegetables, mushroom pieces, water chestnuts, sugar, cornstarch, chicken bouillon granules, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455121 (may not work)