Vegetable Drawer Stir-Fry

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.

Serve with rice.

Recipe makes four servings.