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