Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry

¼ head cauliflower (or can use 3 carrots)

¼ cup fresh mushrooms, sliced (about 10)

1 medium onion, sliced

2 stalks celery, sliced

1 cup uncooked chicken, cubed

3 Tlb butter

1 cube bullion, chicken

½ cup water

1 medium zucchini, sliced

1 can (16 oz.) mixed Chinese vegetables

1 Tlb cornstarch

1 tea seasoned salt

Dash salt, optional

Dissolve bullion cube in water. Chop cauliflower, mushrooms, onion, celery, and zucchini. Sauté chicken and onion and mushroom in butter until chicken is browned. Add celery and cauliflower and cook for 3 minutes, stirring occasionally. Add bullion and steam for 3 minutes. Meanwhile, drain canned Chinese vegetables and reserve liquid. To this liquid, add the cornstarch. Push vegetables to the side of the skillet and add zucchini and steam for 1 ½ minutes. Add liquid to vegetables and stir until thickened. Add seasonings. Serve plain or over rice. Serves 4 - 6.