1 Place the first 4 ingredients in a dry blender and mix for about one minute and pour the mixture into a plastic bag.
2 Put the chicken pieces in the bag and shake well.
3 In a large non-stick pan, heat 3 tsps. oil over medium heat.
4 Stir-fry the chicken until each piece is brown and tender.
5 Dish out the chicken onto a plate.
6 In the same pan, heat 2 tsps. oil and add broccoli, bell peppers, and green onions. Stir-fry until crisp and tender.
7 Add mushrooms and cook for another minute.
8 Dissolve stock (bouillon) granules in water, and mix in the all purpose flour and soy sauce.
9 Add the sauce to the veggies and mix lightly until the sauce is thick and clear.
10 10. Pour the veggies over the chicken.
11 Serve hot.
