PROPORTIONS FOR SEASONED OIL:

1 tbsp. vegetable oil
1 tsp. sesame oil
2 cloves garlic, sliced
2 to 3 slices ginger root
1/4 tsp. hot pepper flakes

SAUCE INGREDIENTS:

2 tbsp. sugar
1 tbsp. cornstarch
3 tbsp. wine vinegar
1/4 c. soy sauce

MEAT AND VEGETABLE INGREDIENTS:

3/4 to 1 lb. chicken breast, sliced
Broccoli florets, 1 lb. or more
1/2 lb. pea pods
1 med to lg. size onion, sliced
1 c. chicken broth

OPTIONAL INGREDIENTS:

Sliced mushrooms
Red bell pepper strips

Heat one portion of seasoned oil until hot, add garlic, ginger and pepper flakes and cook until garlic and ginger are browned and then discard. Toss in chicken strips and stir fry until done. Remove from pan.

Heat 1 to 2 more portions of oil (depending on amount of vegetables), and add garlic, ginger and pepper flakes. Cook until browned and then discard. Add vegetables in order of cooking time. Add broccoli and stir fry until bright green, then onions, the pea pods and peppers and finally mushrooms. Stir fry until lightly cooked. Add chicken broth, then cover for 1 to 2 minutes; vegetables must still be crisp. Uncover, then add sauce ingredients. Cook until thickened. Stir in chicken that was set aside. Serve over cooked rice.