• 4 boneless skinless chicken breasts, cubed
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp cornstarch
• 1 1/2 cups fresh mushrooms, sliced
• 3/4 cup green or red peppers, cut into 1 1/2 inch strips
• 3/4 cup onion, sliced
• 3/4 cup celery, sliced
• 3/4 cup red cabbage, sliced
• 3 tsps cornstarch
• 3 tsps chicken broth
• 3 tbsps oil

1. Make cornstarch mixture by dissolving 3 tsps cornstarch in chicken broth; set aside.
2. Mix salt, pepper and 3 tbsps cornstarch and toss with cubed chicken to coat.
3. Heat oil in wok until very hot.
4. Stir fry chicken in oil until all pink is gone, about 2 -3 mins; remove chicken from wok.
5. Add vegetables to wok and stir fry for 3 mins or to desired doneness.
6. Return chicken to wok with vegetables and add cornstarch mixture; stir until thickens.
7. Serve immediately over rice.

Sprinkle with soy sauce if desired.

You do not need a wok and can use a fry pan. Also, any othe vegetables may be substituted and amounts need not be exact. Shrimp or beef strips can replace chicken.
Servings: 4