Chang-Chang Chicken

• chicken or beef
• 2 Tbsp. olive oil
• green pepper
• onions
• carrots
• broccoli
• water chestnuts
• mushrooms
• 1/4 c. light soy sauce
• 2 Tbsp. brown sugar
• juice from 1 lemon
• 2 tsp. cornstarch
• red pepper to taste
• hot cooked rice

1. Slice chicken or beef in thin strips.
2. Slice any combination of the vegetables listed in strips or slices for stir-frying.
3. In a hot skillet, brown chicken or beef in 1 tablespoon of oil. Remove from pan and set aside.
4. Add remaining oil to skillet. Add desired vegetables, adding mushrooms last.
5. Cook vegetables until still crunchy as they will continue to cook when sauce is added.
6. Add chicken or beef back to skillet with the vegetables. Combine sauce ingredients and pour over all.
7. Cook quickly, then serve over rice.

chicken, olive oil, green pepper, onions, carrots, broccoli, water chestnuts, mushrooms, light soy sauce, brown sugar, lemon, cornstarch, red pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667854 (may not work)