Stir Fry with Chicken

Stir Frys are a delicious way of getting a variety of vegetable in one sitting and they can be as much fun as making soup. Because really anything goes. So lets work with this one today. For this one we will keep it simple as all cooking should be anyway. You will need the following items ot get started. Don't worry if you don't have a wok, a saute pan or pot will do just fine.

1 cup of brocolli florets or tops
1 cup of cauliflower florets tops
3/4 cup of carrots, cut in strips if you can, if not diagnel is just as good
1/2 cup of turnip, cut same as carrots
2 celery stalks cut on an angle
1 bunch of bean sprouts
1/2 cup cabbage, cut in strips or julienne stye..as long as they are thing and stringy looking(optional)
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup of water chestnut
1 tbsp of chestnut, chopped(optional)
1/2 red onion. sliced into strips as well
1 tbsp of oil
2 chicken breast
1-2 cups of cold chicken stock
1/2-1 tsp of corn starch

The first that needs to be done is to cook off the chicken breast. Remove skins and pour about 1/2 tsp of canola oil on cooking tray. Place chicken on tray. No need to season with salt at this point. Place in a preheated oven set at 350 degrees for 20-25 minutes. They are cooked when there is no pink in the middle. Desired internal temperature for chicken is 185 degrees. When the chicken is cooked allow briefly to cool so that they can be chopped into bite size pieces. In the meantime prepare the first eleven items. Heat up the wok or your pan adding 1 tbsp of oil. When it is hot add the first 12 items which would be the vegetables and chestnut(optional). Once the vegetables are tender add the chicken pieces. If you find that you stir fry is dry at this point add a bit of liquid. However keep in mind that the next stage will be you chicken stock mix.
In a separate pot we will now make the sauce. The sauce will bring the flavors of the chicken and vegetables together. Pour cold chick stock in pot along with corn starch. Place heat on high and bring to boil constantly stirring. You will see the stock thickening. Bring to boil and then simmer for 1 minute. Pour thickened stock over the stir fry vegetables and chicken. Now you are ready to plate.