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Stir Fry Chicken and Vegetables

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.

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By Robin from Washington, IA

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