2 tbsp. cornstarch
1 1/4 c. water
1/3 c. soy sauce
1/3 c. Karo light corn syrup
1/4 to 1/2 tsp. pepper
4 tbsp. corn oil
1 lb. chicken
2 cloves garlic
Broccoli (1 bunch)
2 onions
1 carrot
1/2 lb. mushrooms
Rice

In bowl mix cornstarch and water until smooth. Stir in soy sauce, Karo light corn syrup, and pepper. In wok heat corn oil over medium- high heat. Add boned, skinned chicken cut into thin strips, garlic (minced). Stir fry 3 minutes or until tender. Remove from wok.

Add 2 tablespoons corn oil. Add 2 cups broccoli flowerets, 2 onions (cut into thin wedges), carrot (cut into 2-inch julienne strips), (optional: snow peas, pepper). Stir fry 1 minute or until veggies are tender crisp.

Return chicken to wok. Re-stir sauce mix; stir into skillet, stirring constantly. Bring to boil over medium heat and boil 1 minute. Serve over rice. Makes 4-6 servings.

Variations: Pork - 1 pound - stir fry 5 minutes; beef - 1 pound - stir fry 2 minutes.