Chicken Stir-Fry - cooking recipe

Ingredients

2 lb. boneless chicken breasts, cut in 2-inch strips
1 small onion, finely chopped
2 medium carrots, chopped into nickel size pieces
1 head broccoli, chopped into florets
4 young squash, chopped into thin round slices
1 lb. pkg. fresh mushrooms
3 to 4 Tbsp. soy sauce (according to taste)
salt and pepper to taste

Preparation

Saute onion and mushrooms in 1 tablespoon margarine or Pam. (Use a wok or large nonstick frying pan.)
You may want to add more margarine or Pam throughout this recipe.
Add chicken and stir-fry until tender and completely cooked.
You can add a little water occasionally to keep chicken and vegetables from drying out or sticking.
Sprinkle with 1 to 2 tablespoons soy sauce.
Add florets and stir-fry until slightly tender, but still crunchy.
Add squash and stir-fry until slightly tender.
Add rest of soy sauce and stir-fry.
You may want to season with salt and pepper now to taste.
Remove from heat.
Serve over rice or saffron rice.