This will soon turn into a favorite meal...

• 2 lb. boneless, skinless chicken
• 1/2 cup soy sauce divided
• 2 cloves garlic, minced
• 2 carrots, julienned
• 2 large onions, sliced into wedges
• 6 Tbsp. cornstarch, divided
• 2 tsp. sugar
• 1/2 cup oil (part sesame oil), divided
• 2 bell peppers, cut into strips
• 8 oz. mushrooms, sliced
• Sesame seeds (optional)
• Hot, cooked rice

Cut chicken into 1" squares. Combine it in mixture of 1/4 cup each of cornstarch and soy sauce. Add sugar and garlic. Let stand for 30 minutes. Mix remaining cornstarch, soy sauce and 1 1/3 cup water and set aside.

Heat 1/4 cup oil in wok until hot. Add chicken and stir-fry for 4 minutes. Remove chicken.

Heat remaining oil in same pan. Add carrots, bell peppers and onions. Stir-fry for 4 minutes. Add mushrooms; stir-fry for 30 seconds. Stir in chicken and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seeds. Serve over hot, cooked rice. Yield: 8 servings.

Adapted from a recipe I found in 1995. I'm sorry that I don't remember where.