CHICKEN AND VEGETABLES STIR-FRY

Ingredients:

1	whole	MAGNOLIA CHICK ‘N JUICY SWEET ROAST
2	tbsp	STAR MARGARINE CLASSIC
1 (100 g)	pc	onion, sliced
3	cloves	garlic, chopped
1-1/2	cups	chicken stock or water
1	tbsp	soy sauce
1 (100 g)	pack	young corn, sliced in half
1 (100 g)	pc	carrot, sliced
2	tbsp	cornstarch, dissolved in 1/4 cup water
1 (80 g)	pc	red bell pepper, sliced
1 (100 g)	pc	cabbage, sliced
1 (50 g)	pack	snow peas (chicharo), ends trimmed

Procedure:

Slice chicken into 10 pieces. Set aside.
Melt margarine in a hot pan over medium heat. Stir-fry onion and garlic, and then mix in chicken. Add chicken stock, soy sauce and let simmer.
Add young corn and carrot and cook for 1 minute then add cornstarch mixture, while stirring, to thicken sauce.
Stir in bell pepper, cabbage, and snow peas. Cook covered for another 2 to 3 minutes or until vegetables are bright in color and crisp tender.

Makes 5 servings.

(Yield: 10 pc chicken/2 pc chicken and 1/2 cup vegetables per serving)

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