3/4 c. chicken broth
1/4 c. soy sauce
2 tbsp. cornstarch
2 tbsp. dry sherry
1 tbsp. distilled vinegar
1 tsp. brown sugar
2 tbsp. salad oil
1 tbsp. oriental sesame oil
1/ c. chopped green onion
2 tsp. minced garlic
1 tsp. chopped fresh ginger
1/4 tsp. red pepper flakes
1 1/2 c. broccoli flowerets
2 carrots, julienned
1 red pepper, julienned
2 c. chopped, cooked chicken
1 c. (16 oz.) sm. whole baby corn, drained and rinsed

Preparation time: 20 minutes. Cooking time: 6 minutes.

In bowl combine chicken broth, soy sauce, cornstarch, sherry, vinegar and brown sugar.

In large skillet or wok heat oils over medium heat. Add green onions, garlic, ginger and red pepper flakes. Cook 30 seconds.

Add broccoli, carrots and red pepper. Cook, stirring constantly, about 2 minutes. Add chicken, corn and cornstarch mixture. Cook stirring until heated through and thickened. Serve over noodles or rice. Makes 6 servings. 200 calories each without noodles or rice.