Szechwan-Style Chicken

1 lb skinless, boneless chicken breasts diced into even pieces

1/3 c teiyaki sauce
3 tablespoons of Szechwan Spicy stir-fry sauce
2 teaspoons of cornstarch
(mix these three ingredients together and set aside)

Dice 1 large onion
Cut up 1 small - medium head of broccoli
Dice 1 medium red pepper
2 cups pea pods
1 can of drained baby corn
1 can drained whole mushrooms

In your wok, just cover the bottom with oil and heat on medium -high

Add your onion, heat until opaque. Add broccoli, and sweet peper, stir-fry aprox 1 minute. Add your fresh pea-pods, heat for 2 minutes. Remove all veggies and set aside.

Cook HALF of your chicken through.

Remove.

Cook the other HALF of your chicken.

Add all chicken back to your wok, and push chicken out of the center. Add your sauce to the middle of the wok. Let it heat until thick and bubbly.

Add your veggies, including corn and mushrooms. Stir your veggies/chicken/sauce together until every thing is well coated.

Serve over white rice of noodles.