This recipe is great for a healthy family meal. It is best to use fresh vegetables, rather than from a can or frozen. I used fresh vegetables that I picked from my garden. This recipe works well when you need to cook something fast. It is easy to make and delicious.

INGREDIENTS:

10 oz. boneless chicken
3 cups steamed rice
1 whole onion (sliced)
1 cup chicken stock
1 cup mushrooms
1 cup kale (cut into 1 inch lengths)
½ cup scallions (cut into 1 inch lengths)
3 tbsp. soy sauce
1 tbsp. corn flour mixed in ¼ cup water
1 tsp. sugar
1 tsp. small green chili (sliced into small pieces)
1 tbsp. chopped garlic
2 tbsp. olive oil
1 cup sliced green pepper
12 pieces yellow squash (each piece approx. 1 inch wide by 1 inch long)
12 pieces eggplant (each piece approx. 1 inch wide by 1 inch long)
¼ cup vinegar
½ cup tomatoes (cut into bite sized pieces)

PREPARATION:

1. Cut the chicken into small slices and marinate with the slices in soy sauce.
2. Slice the onion into small pieces.
3. Heat the olive oil in a wok using a medium high setting, then add the chopped garlic and fry until golden brown. Add the chicken and continue frying for approximately 5 minutes. Then add the onion slices, mushrooms, green peppers, yellow squash, eggplant, kale, chicken stock, soy sauce and sugar. Thicken with the corn flour and water mixture. then add the scallions and tomatoes and stir for a few minutes. Add additional seasoning to your taste as necessary. Remove the wok from the heat.
4. Place 1 cup of steamed rice on each serving plate, and place the chicken and sauce on top of the rice. Add black pepper if desired, and serve hot.
5. Serve will small pieces of green chili in vinegar as a side dish for the brave souls that love spicy food.

Making 3 servings