Cooking at its best with Johanne McInnis

Irene Doyle's Stir-Fried Chicken

1 1/2 lb Boneless, skinless chicken
2 tbsp Olive Oil
2 Medium size Onions
6 cups Broccoli
1 cup Thinly sliced carrots
1/2 pound Sliced Mushrooms
3 cups Chopped Cabbage
2 tbsp Soy Sauce
2 tsp Chopped Garlic or Fresh minced
2 tbsp White Vinegar
3 tsp Brown Sugar
2 tbsp Water
2 tsp Cornstarch
Cut chicken into thin slices.
In wok heat olive oil on high (can be replaced by vegetable oil),
add chicken and stir-fry for about 2 minutes.
Add onions and stir-fry about another 2 minutes. Set aside in a dish.

Add broccoli, carrots, mushrooms, cabbage and garlic adding a bit of water to prevent sticking.
Stir-fry for about another 2 minutes.

Mix together soy sauce , vinegar, brown sugar, pour over vegetables and let cook for a few minutes.
Put chicken and onions mixture in with vegetables.
Mix cornstarch with water and thicken to taste.

Enjoy !!

Serves 6 to 8