Ruby’s Chicken Stir-Fry

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


  • 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.

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