CHICKEN & VEGETABLE STIR FRY

CHICKEN & VEGETABLE STIR FRY

2 tbsp. cornstarch

2 tbsp. corn syrup

1 tbsp. soya sauce

½ C chicken broth

3 tbsp. canola oil

1 lb. chicken, cut in thin strips

1 C sliced broccoli

1 C sliced mushrooms

1 C sliced celery

1 C sliced cauliflower

Combine the first 4 ingredients and set aside.  In a large wok, heat the oil.  Cook the chicken for 5 minutes.  Add the vegetables and stir fry for 2 minutes.  Add the sauce to mixture and bring to a boil, stirring constantly for about 3 – 5 minutes or until thickened.  Serve with rice.

[print-me  target=”article” title=”Print”]