3 whole chicken breasts on the bone
2 cloves garlic, sliced
1 bunch broccoli, chopped
1 can water chestnuts
1 tbsp. cornstarch
1 tbsp. hot pepper oil
1/2 c. soy sauce
1/2 c. olive oil

Make chicken stock by boiling breasts in 3 cups of water. Separate and save broth. Take meat off bone and dice. Saute garlic in oil. Stir fry broccoli and water chestnuts. Before tender add soy sauce, chicken and hot oil. Add cornstarch to chicken stock and add to stir-fried mixture. Bring to boil. Lower heat and let simmer until thick, constantly mixing.