3 large cans La Choy Stir-Fry Vegetables, drained and rinsed
1 large jar sliced mushrooms
6 - 5oz Chicken Breasts, raw and cubed
1 Tbsp Olive Oil
2 Tbsp Molasses
1 Tbsp Low Sodium Soy Sauce
4 Tsp Sodium Free Chicken Instant Bouillon

Water
6 Tbsp Cornstarch (mixed in 1/3 cup water)

In skillet brown the cubed chicken breast in olive oil. Drain and rinse the Stir-Fry Vegetables. Combine all ingredients except water and cornstarch in the crockpot. Add water to about 1/2 inch below the vegetables and chicken. Start crockpot on high until liquid boils and then turn down to low. Cook for 3-4 hours.

THICKEN:
This is to be done during the last half hour of cooking. To Thicken the stir-fry mix the cornstarch into the water and stir into the crockpot mixing well. (Use more or less cornstarch depending on the desired thickness.)

VARIATIONS:
Replace the chicken breasts with meat of your choice.

MENU SUGGESTIONS:
Serve with cooked brown or white rice, Chow Mein Noodles, Soy Sauce and Fortune Cookies.

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