3 tbsp. sesame oil
15 oz. cubed chicken breast
1 c. fresh broccoli flowerets
1 c. fresh sliced mushrooms
3 oz. sliced water chestnuts
1 sm. onion, diced
1 c. chicken broth
3 tbsp. soy sauce
1-2 tbsp. cornstarch, blended with a sm. amount of cold water

Heat sesame oil in wok or deep skillet. Add chicken cubes and fry until half cooked. Add broccoli, mushrooms, water chestnuts and onion. Stir fry. Add chicken broth, soy sauce and blended cornstarch. Cook until sauce thickens. Serve over white rice.