Ingredients:
2 boneless skinless chicken breasts
¼ tsp garlic salt
½ cup carrot
½ cup cabbage
½ cup baby corn
¼ cup yellow onion
1 cup broccoli
2 tbs stir-fry oil

Sauce:
1 cup chicken broth
1 tbs soy sauce
1 tsp sugar

Sauce thickener:
4 tsp cornstarch
water

Method:
1. Remove all of the fat from the chicken and cut each breast into ½ inch squares. Sprinkle them with the garlic salt and use your hand to mix it in thoroughly. Let it marinate at room temperature for 20 minutes.

2. Peel the carrot and cut diagonally into thin slices. Place in bowl filled with hot water and microwave for 2-3 minutes. Drain, set aside. Cut cabbage into ½ inch pieces, set aside.

3. Place baby corn in bowl filled with water and microwave for 2-3 minutes. Drain, set aside.

4. Rinse the broccoli crown under cold running water. Cut off the florets and break any large florets into smaller pieces. Place pieces in bowl filled with hot water and microwave for 3-4 minutes, or just until crisp-tender.

5. Make the sauce and sauce thickener.

6. Heat a wok on high. Add 1 tablespoon of stir-fry oil and let it get hot. When the oil is hot add the chicken and stir-fry for 3-5 minutes, or until it lightly browns.

7. Once chicken browns, remove it from the wok and place it on a plate and set it aside.

8. Add another tablespoon of stir-fry oil and let it get hot. Add the carrots, onions, and cabbage. Stir-fry for 3 minutes, or until they are crisp-tender.

9. Add in broccoli, sauce, and the chicken. Let the sauce come to a boil.

10. Just as the sauce starts to come to a boil, add the cornstarch mixture and stir until the sauce thickens.

11. Ready to serve! Makes 2 to 3 servings.