- 1 tbsp. peanut or vegetable oil
- 2 c. blanched broccoli florets
- 1 c. blanched diagonally sliced carrots, thin slices
- 1/2 c. onion wedges, thin wedges
- 6 oz. skinless chicken breasts, cut into thin strips
- 1 tbsp. plus 1 1/2 tsp. rose light wine
- 1 tbsp. reduced sodium soy sauce
- 1/2 tsp. cornstarch
- 1/4 tsp. granulated sugar
- 1/8 tsp. salt
In a 10 inch skillet or a wok heat oil; add broccoli, carrots, and onion. Cook, stirring quickly and frequently until vegetables are tender crisp and onions are browned. Stir in chicken. In a small bowl combine remaining ingredients, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
Serve each portion over 1/2 cup cooked noodles or long grain rice. Depending on what's available, these additional ingredients may be added or substituted; celery, water chestnuts, cashews, peanuts, zucchini, cauliflower. (Makes two servings). McCall's Artist