2 chicken breasts, skinned, boned, thinly sliced
3 tbsp. cornstarch
4 tbsp. soy sauce
2 tbsp. peanut oil
1/2 lb. broccoli, broken into sm. pieces
1 med. onion, sliced or chopped
1/4 lb. mushrooms, sliced
2 c. fresh bean sprouts
1 c. chicken broth (optional)

Place chicken, cornstarch, and soy sauce in a bowl and stir until chicken is coated. Let stand 15 minutes. Heat oil in wok over high heat. Add chicken and stir fry until browned. Remove chicken from wok. Add broccoli and onion to wok and stir fry 2 minutes. Add mushrooms and bean sprouts. Return chicken to wok. Stir in chicken broth. Cover and cook gently for 5 minutes or until vegetables are crisp and tender. Serve with rice. Makes 4 servings.