2 tbsp. cornstarch
1/2 tsp. ground ginger
Dash of ground black pepper
1/2 c. chicken broth
1/4 c. light corn syrup
1/4 c. soy sauce
5 tbsp. corn oil
1 sm. can mushroom pieces
1/2 jar pimentos, chopped
2 c. broccoli florets
1 med. onion, or several green onions, cut in wedges or diagonal
1/2 c. sliced bamboo shoots
1/2 c. sliced water chestnuts
1/2 c. frozen peas, thawed (Snow)
1 lb. boneless, skinless chicken breasts, cut in 1 inch cubes

1. In small bowl, blend cornstarch, ginger, and pepper. Gradually stir in broth, corn syrup, and soy sauce until smooth; set aside.

2. In large skillet or wok, heat 3 tablespoons corn oil over medium high heat. Add broccoli, mushrooms, pimentos, bamboo shoots, water chestnuts, peas; stir fry until tender, then place green onions in as they tend to get too brown.

3. Remove to large bowl, and then heat remainder of oil, stir in chicken and fry until turning white and tender.

4. Place vegetable ingredients into pan of chicken, add broth mixture. Fry until broth begins to thicken slightly.

5. Serve with Chicken Fried Rice A Roni, and La Choy Noodles.

For additional servings, increase all ingredients in proportion.