2 c. cubed chicken
3 tbsp. soy sauce
1 tbsp. oil
4 c. broccoli florets with stems slit or 1 (20 oz.) frozen broccoli, rinsed in hot water
1 c. chicken broth
6-8 mushrooms, sliced
1 (6 oz.) can bamboo shoots, drained
1 tbsp. lemon juice
1 tbsp. cornstarch
Dash of garlic powder

In small bowl combine chicken, soy sauce, and oil. Place broccoli and 1/2 cup chicken broth in wok. Cook 5 minutes at medium temperature. Push up the side. Increase heat to high. Add chicken and garlic. Stir-fry 3 minutes. Stir-fry mushrooms and bamboo shoots 1 minute. Combine all ingredients. Combine lemon juice, cornstarch, and 1/2 cup chicken broth. Stir into wok mixture and heat until thickened. Serve with cooked rice and chow mein noodles.