Chicken Stir Fry


2 TBSP cooking oil
1 cup brocolli florets
1 cup cauliflower florets
1 cup snow peas, strung
2 cups boneless, skinless chicken breast, cooked and cubed
2 TBSP soy sauce
1/4 cup chicken stock
2 TBSP rice wine vinegar
1 TBSP cornstarch
salt to taste


Mix together the soy sauce, chicken stock, vinegar and cornstarch and set aside. In a wok or a large skillet, heat the oil and add the broccoli and the cauliflower. Cook, over high heat, stirring constantly until tender crisp. Stir in chicken and cook for about a minute or until chicken is hot through. Stir in snow peas and continue to stir until they have become a bright green. Stir the cornstarch mixture and pour into the pan. Continue to stir constantly until the liquid is thick and has coated the meat and vegetables. Add salt to taste and serve at once.