Broccoli, fresh
Cauliflower, fresh
2 carrots, sliced
1/2 lb. fresh mushrooms
1 box snow peas
1 can water chestnuts
1 onion, cut in thin wedges

SAUCE:

3 tbsp. cornstarch
1 1/2 c. chicken broth
1/3 c. soy sauce
1/3 c. Karo corn syrup
1/4 to 1 tsp. crushed red pepper
1 lb. chicken

Mix sauce in bowl. Set aside. Boil or steam raw vegetables until tender (only 2 to 3 minutes they will cook more when added to chicken.) Cut chicken in 1 inch pieces.

In skillet or wok on medium heat, stir chicken in peanut oil, stir fry 2 to 3 minutes, until tender. Remove from skillet, wipe oil from pan. Heat 2 tbsp. peanut oil in skillet, add all vegetables. Stir fry 2 minutes. Return meat to all of the above. Pour sauce over meat/vegetable stirring constantly until thickened. Serve over rice.