chicken veggie stir fry

courtesy of: missi
serves: 4

- 1lb chicken tenders, cut into bite sized pieces
handful each of the following:
mushrooms
water chestnuts
baby corn
bell pepper strips
bamboo shoots
broccoli florets
shredded cabbage
- 2 c cooked brown rice
- 3 tbsp soy sauce
- 1/2 c vegetable broth
- 3 heaping tsp hoison sauce
- vegetable oil for frying

1. preheat vegetable oil in a wok or large skillet over medium heat. add chicken and cook until almost done, about 5 min.

2. add the vegetables and cook until done, stirring occasionally, about 5 min.

3. add the soy sauce, vegetable broth, and hoison sauce. combine completely and let simmer, stirring occasionally, for 10 min. serve hot over rice.

image: woman's day

*tip: don't have hoison sauce? substitute with french dressing! just combine with soy sauce before adding to your wok.