Ingredients
- 2 cups broccoli pieces
- 1 cup carrots
- 1 small can bamboo shoots, drained
- 1 small can water chestnuts, drained
- 1/2-1 cup peas
- 3/4 lb. raw, boneless chicken, cut in bite-sized pieces
Sauce:
- 2 Tbsp. cornstarch
- 1/2 tsp. ground ginger
- dash pepper
- 1/2 cup chicken broth
- 1/4 cup corn syrup
- 1/4 cup soy sauce
Directions
Mix sauce ingredients in bowl and set aside. Heat wok or large skillet to medium high. Using 2 Tbsp. oil, add broccoli and carrots. Stir fry for 3-4 minutes, then add rest of veggies. Cook one minute, then remove from skillet and keep hot. Put 2 Tbsp. oil in skillet. When hot, add chicken. Cook until done, stirring occasionally. Add sauce mixture. Cook until thick and bubbly. Add vegetables back in. Serve immediately with rice or noodles.
By Robin from Washington, IA
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