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