Ann Dodd, F.H.S.
- 4 Tbsp corn oil
- 1 whole chicken breast
- 2 cloves minced garlic
- 2 cups broccoli
- 2 onions
- 1 carrot
- 1/2 cut sliced mushrooms (canned)
Sauce – Mix:
- 2 Tbsp cornstarch
- 1 1/4 cup water
Add:
- 1/3 cup soy sauce
- 1/3 cup light or dark corn syrup
- 1/2 tsp red pepper or hot sauce
In a large skillet or wok, heat 2 tablespoons oil. Add chicken breast which has been split and deboned and sliced or diced. Add garlic and stir-fry 5 minutes. Remove from pan. Heat 2 more tablespoons oil. Add broccoli, onions, sliced in thin wedges, and carrot, sliced into 2 inch julienne strips. Stir-fry 2 to 5 minutes. Add sliced mushrooms. Stir-fry 1 minute, or until vegetables are tender and crisp. Return chicken to skillet with other. Add sauce and stir constantly. Bring to a boil over medium high heat and cook 1 minute.
Serve over rice.
