Szechwan-style Chicken

1lb. skinless, boneless chicken breast

1/3 cup teriyaki sauce

3 Tbsps. Szechwan spicy stir- fry sauce

2 tsps. corn-starch

1 Tbsp. cooking oil

1 cup diced onion

3 cups diced bok choy

1 cup broccoli flowerets

1 cup sweet red pepper, cut into julienne strips

2 cups pea pods, strings removed, or 1- 6 oz. package frozen pea pods, thawed

·        1-14ozs. can whole baby corn, drained and halved crosswise

·        1- 7ozs. jar whole straw mushrooms, drained

·        3 cups hot cooked rice noodles or rice

v Cut chicken into thin bite- size strips. Set aside. For sauce, in a small bowl stir together teriyaki sauce, stir- fry sauce, and corn-starch. Set aside.

v Pour cooking oil into wok or large skillet. (Add more oil as necessary during cooking). Preheat over medium- high heat. Stir- fry onion in hot oil for 2 minutes. Add bok choy, broccoli, and sweet pepper; stir-fry for 1 minute. Add fresh pea pods (if using); stir- frying for 1 to2 minutes or until vegetables are crisp- tender. Remove vegetables from wok.

v Add half of the chicken to the hot wok. Stir- fry for 2 to 3 minutes or until no longer pink. Remove chicken from the wok. Add corn, mushrooms, and thawed frozen pea pods (if using). Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice noodles or rice. Makes 6 servings.