Stir-Fry Chicken

• 2 Tbsp. cornstarch
• 1 1/4 c. water
• 1/3 c. soy sauce
• 1/3 c. Karo syrup
• 1/2 tsp. dried red pepper
• 1 lb. boneless chicken breasts
• oil
• 2 cloves minced garlic
• 1/2 lb. broccoli
• medium onion, sliced
• 1 carrot (2-inch julienne strips)
• 1/2 lb. mushrooms, sliced

1. In a bowl, mix cornstarch, water, soy sauce, Karo syrup and red pepper.
2. Set aside.
3. In a large skillet or wok, heat 2 tablespoons of oil.
4. Cut chicken in thin strips.
5. Add to oil in skillet.
6. Stir-fry for 5 minutes or until tender.
7. Add minced garlic; saute for a short time.
8. Remove from heat.
9. Heat 2 tablespoons of oil; add broccoli, onion and carrots.
10. Stir-fry for 2 minutes.
11. Add mushrooms; fry one additional minute or until vegetables are tender.
12. Return chicken to skillet; re-stir sauce and stir into skillet.
13. Stir constantly.
14. Bring to boil over medium heat for 1 minute.
15. Serve over rice.

cornstarch, water, soy sauce, syrup, red pepper, chicken breasts, oil, garlic, broccoli, onion, carrot, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381905 (may not work)