3 breasts of chicken, skinned, boned & chopped bite-size
1 head broccoli, wash & cut flowers off in sm. bunches, approx. 2 to 3 inches each. May also slice tender stalk 2 to 3 inches
Peanut oil or olive oil, heated in wok, 2 tbsp. at a time
1 onion, lg., cut in slim wedges
1/2 & 1/2 green pepper & red pepper, cut in 1 to 2 inch wide strips
2 tbsp. Worcestershire sauce
1/4 c. soy sauce
2/3 c. Pace's picante sauce
1/4 c. water
Tabasco to taste
Pinch of sugar

Add chicken strips to hot oil in wok. Stir and cook quickly until turns white. Add onion, broccoli and saute 2 to 3 minutes, add pepper and saute 1 to 2 minutes, add liquid and stir, then cook covered at lowered temperature 1 to 2 minutes. Serve hot with steamed white rice. Serve extra Picante sauce at table.