2 whole chicken breasts
3 tbsp. soy sauce
1 tbsp. vegetable oil
4 c. (1 lb.) broccoli
1 c. chicken broth
Dash of garlic powder
10 mushrooms, cut into T's
1 (6 oz.) can sliced bamboo shoots
1 tbsp. lemon juice
1 tbsp. cornstarch
1-2 tbsp. sliced pimentos
1 to 2 tbsp. toasted sesame seeds

Toast sesame seeds by placing them in wok without oil; stir constantly for 1 to 1 1/2 minutes; set aside.

In a small bowl, combine chicken, cut into 1/8 inch slices, soy sauce and vegetable oil. Place broccoli and 1/2 cup of chicken broth into wok. Set heat at medium and cook 5 minutes, stir-frying every minute.

Once cooked, push up on side of wok. Increase heat to high, add chicken mixture and garlic powder. Stir-fry for 3 minutes and push up on side of wok. Add mushrooms and push up on side after 1 minute of constant stir-frying. Add bamboo shoots last, stir-frying for 1 minute; then combine all ingredients into bottom of wok.