1 lb. boneless chicken
1 can drained water chestnuts
1 can drained bamboo shoots
1 1/2 c. sauteed (in butter) mushrooms
1 c. fresh cut broccoli
2 tbsp. soy sauce
3 tbsp. teriyaki sauce

Cut chicken into small bite-size pieces. Cook chicken in wok first in a drop of oil. Drain chicken and add all other ingredients and then add both sauces. Keep in wok on medium-high until everything is warm and coated in sauces. Serve and enjoy.