1 lb. boneless chicken breast
1/4 c. soy sauce
1-2 tsp. garlic powder
1/8 c. olive oil
1 tbsp. sesame oil
1/2 tsp. ginger
1/4 tsp. dry mustard
2-3 tbsp. cornstarch
Stir fry sauce (opt.)
1 bunch scallions
1 c. bean sprouts
1 head broccoli
1 can mushrooms or 1/4 c. wooden ear mushrooms, soaked 20 minutes or dried black mushrooms, soaked overnight

Cut chicken into bite size pieces. Combine soy sauce, garlic powder, oils, ginger, dry mustard, cornstarch and stir fry sauce. Add chicken and mix well. Marinate overnight. Cut broccoli into bite size pieces (peel stalk before slicing). Cook until still crunchy. Heat wok or large frying pan to high heat. Add olive oil and heat. Add chicken, stir fry until cooked. Remove from pan. Add more oil and heat. Stir fry broccoli; remove and add to chicken.

Add more oil, stir fry remaining ingredients until tender. Return chicken and broccoli to wok, stir and heat through.

Serve with rice and top with Hunan Sauce, Peking Sauce or stir fry sauce (available in international food section of the grocery store). (Dried mushrooms found in Chinese grocery stores.) Serves 4 to 6.