2 tbsp. cornstarch
1 c. water
1/3 c. soy sauce
1/3 c. light corn syrup

1 tbsp. minced garlic 1 1/2 lb. boneless, skinless chicken breasts, thinly sliced 2 med. carrots, cut into thin strips 1 c. zucchini, cut into thin strips 2 c. fresh broccoli florets 2/3 c. thinly sliced green onion, including white part 1/2 c. frozen peas (optional) 8 oz. fresh mushrooms, sliced 1/8 tsp. black pepper

Prepare sauce; set aside. Prepare all ingredients; set aside. Heat oil in wok over medium high heat. Add garlic. Stir fry until lightly browned, about 1 minute. Add chicken; stir fry until white, 3-5 minutes. Add onions, carrots, broccoli, and peas; stir fry 2 minutes. Add zucchini and mushrooms; stir fry 1 minute. Re-stir sauce and add to chicken and vegetables. Add pepper. Cook and stir until sauce thickens and bubbles. Reduce to low heat. Cover and simmer 5 minutes. Serve with white rice. Serves 6.