2 tbsp. sugar
2 tbsp. cornstarch
1/2 tsp. ginger
3 tbsp. soy sauce
3 tbsp. oil
1 c. chicken broth
4 oz. can mushrooms
1 c. sliced carrots
2 c. diagonally sliced broccoli
1 onion, sliced
1 can diced water chestnuts
1 1/2 c. diced chicken, cooked
White rice

In medium bowl combine sugar, cornstarch, ginger and soy sauce. Mix well. Add chicken, stir to coat. Let stand 15 minutes. In large skillet, heat oil over high heat. Add carrots and broccoli; stir lightly to coat with oil. Add broth. Cover and cook 2 minutes. Add chicken and marinade; stir gently over medium heat. Add onion and water chestnuts. Stir fry about 1 minute. Add mushrooms and stir fry until mixture is hot. Serve over white cooked rice.