Chicken Stir-Fry - cooking recipe

Ingredients

1 bag frozen vegetables (broccoli, cauliflower, peas and carrots)
6 chicken breasts, skinned and boned
3 Tbsp. oil
3 Tbsp. soy sauce
1 small can sliced mushrooms
1 medium onion
2 green peppers
1 can sliced water chestnuts
1 tsp. cornstarch
1 small head cabbage
3 c. rice

Preparation

Cut chicken in 1 1/2-inch strips.
Put oil in wok.
Add chicken and soy sauce; brown chicken and remove.
Add onion, peppers, cabbage and frozen vegetables to wok.
After these have cooked until crisp-tender, add chicken.
Drain water chestnuts and mushrooms (reserving liquids) and add to wok.
Mix cornstarch with reserved liquid and add to mixture; cook 2 or 3 minutes.
Cook rice according to directions on package and serve with this stir-fry.