Ingredients:
One 10-ounce can chunk white chicken, drained
4 teaspoons cornstarch
4 tablespoons brown sugar
1/2 cup sherry
5 tablespoons soy sauce
2 tablespoons olive oil
1 cup sliced onions
One yellow bell pepper, sliced
One red bell pepper, sliced
4 ounces snow peas
1 cup baby corn
1 cup sliced mushrooms
Directions:
Blend together cornstarch, sugar, sherry and soy sauce. Set aside.
Heat oil in wok or skillet and stir-fry vegetables over high heat for two to three minutes.
Stir in cornstarch mixture. Add chicken.
Gently toss to heat and coat, if desired.
Just Healthy
