2 chicken breasts, skinned, boned and 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

Place chicken, cornstarch and soy sauce in a bowl and stir until chicken is thoroughly coated. Let stand 15 minutes. Heat oil in wok over high heat. Add chicken and stir fry until browned. Remove chicken from wok. Add borccoli and onion to wok and stir fry 2 minutes. Add mushrooms and bean sprouts. Return chicken to pan. Stir in chicken broth. Cover and cook gently for 5 minutes or until vegetables are crisp tender. Serve with rice. Note: Make plenty. The left overs are great.