Chicken Vegetable Stir-Fry - cooking recipe

Ingredients

1 whole skinless boneless chicken breast, cut in strips
2/3 c. water
1 Tbsp. soy sauce
1 Tbsp. cornstarch
3 carrots, peeled and sliced diagonally or in thin strips
2 stems broccoli, sliced thin lengthwise and 2 to 3 inches long
1 onion, cut in wedges
1 (4 oz.) can sliced mushrooms, drained
peanut oil (for cooking)
1 1/2 c. hot, cooked rice

Preparation

Prepare all ingredients ahead of time.
Marinate chicken breast strips in soy sauce and garlic mixture of water, soy sauce and cornstarch.
Heat wok and put in oil; swirl to coat.
Cook chicken until white.
Remove.
Cook carrots a few minutes, then add broccoli.
(Add oil, water or 1/2 cup bouillon or broth, if needed.) Stir-fry until broccoli begins to get tender (bright green).
Then add onion.
Stir-fry a few more minutes.
Then add mushrooms and soy sauce mixture.
Stir until thickened (2 to 3 minutes).
Serve over hot rice.