1 lb. boneless chicken breast, cut in strips
3 tbsp. oil, divided usage
1 sm. onion, thickly sliced (about 1 c.)
2 cloves fresh garlic, diced or 1/4 tsp. garlic powder
3/4 c. chicken broth (use bouillon cubes)
1/2 c. white wine (optional)
2 med. carrots, peeled and sliced
1/2 bunch fresh broccoli, cut up (about 2 1/4 c.)
1/8 tsp. cayenne pepper
2 tbsp. soy sauce
4 tsp. cornstarch

Heat 2 tablespoons oil in wok or large skillet over medium heat. Stir-fry chicken 2-3 minutes; remove. Add additional 1 tablespoon oil; stir-fry onion and garlic 2 minutes. Add broth, wine carrots, broccoli and cayenne; simmer 4 minutes. Mix soy sauce into cornstarch; stir into mixture and heat, stirring gently, until mixture boils and thickens. Add chicken, stir and heat through. Makes 5 servings. You may substitute turkey or beef in place of chicken.