Chinese Style Veggie Chicken
|Broccoli florets||1 Cup (16 tbs)|
|Cauliflower florets||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), cut into diagonal slices|
|Corn syrup||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Corn oil||3 Tablespoon|
|Mushrooms||1 Cup (16 tbs), quartered|
|Tomatoes||1 Cup (16 tbs), diced|
|Leftover chicken||1 Pound, cut into strips (Cooked)|
In a saucepan filled with lightly salted boiling water, blanch broccoli, cauliflower and celery 1 minute.
In a saucepan, mix cornstarch, corn syrup, soy sauce, chicken broth and oil.
Cook to a smooth sauce.
Fold in vegetables and chicken strips.
Over low heat, simmer 5-10 minutes, stirring occasionally.