Ingredients:

2 C. diced chicken	2 C. diced carrots
2 C. diced zucchini	2 C. diced crookneck squash
1 diced medium sized onion	1 sliced green pepper
1 C. chopped cabbage (if desired)	1 C. diced celery or cauliflower (if desired)
1 C. diced cauliflower (if desired)

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Cook chicken in a wok or large frying pan with a little oil.

Remove from pan and add carrots. Cook 5 minutes.

Add other vegetables and cook until tender.

Add chicken. You can add a little fry sauce if desired.

Serve over rice.

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Recipe from Ruth Huffaker