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.
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