Chicken-Vegetable Stir-Fry - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/2 tsp. ginger
dash of black pepper
1/2 c. chicken broth
1/4 c. light corn syrup
1/4 c. soy sauce
5 Tbsp. corn oil
2 c. broccoli flowerets
1 c. carrots, sliced
1 large onion, sliced
1/2 c. water chestnuts
1 c. frozen peas
3/4 lb. chicken breasts, cut in cubes

Preparation

Blend first 3 ingredients in small bowl.
Stir in broth, corn syrup and soy sauce.
Mix until blended.
Set aside.
In a skillet or wok, heat 3 tablespoons oil over medium-high heat.
Add broccoli, carrots and onion.
Stir-fry 2 minutes.
Add chestnuts and peas; stir-fry 1 minute.
Remove from skillet.
Heat remaining oil.
Add chicken and stir-fry 2 minutes until chicken turns white.
Return vegetables to skillet.
Add cornstarch mixture. Bring to a boil.
Boil 1 minute.
Serve over rice.