1 pound boneless, skinless chicken, cut into 1″ chunks

2 cups julienne carrots

2 cups broccoli florets

1/2 head savory cabbage or bok-choi, chopped

1 tbsp olive oil

3 tbsp soy sauce

1 cup bean sprouts

Heat oil and 1 tbsp soy sauce in wok or large skillet. Cook chicken 1-2 minutes, stirring frequently. Add carrots and broccoli. Cook 2-3 minutes. Add 2 tbsp soy sauce, bean sprouts and cabbage. Cook an additional 1-2 minutes.

Serve over steamed rice. Have pineapple chunks sprinkled with coconut and fortune cookies for dessert.

Recipe by Jay Gioiello

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