3 tbsp. water
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. fructose (sugar)
1 tsp. instant chicken bouillon granules
1/8 tsp. garlic powder
1 tbsp. vegetable oil
3 med. green onions
2 whole, boneless chicken breasts, skin removed, cut into strips
3 to 3 1/2 c. fresh broccoli flowerets
4 oz. fresh sliced mushrooms

In small bowl, combine water, soy sauce, cornstarch, fructose, chicken bouillon and garlic powder. Set aside.

Preheat 10 inch deep pan. Pour in oil. Add onions, chicken strips and broccoli. Stir until sizzling stops; cover for 3 1/2 to 4 1/2 minutes or until chicken is no longer pink and broccoli is tender-crisp.

Add mushrooms and soy sauce mixture, stirring to coat chicken. Heat for 2 to 3 minutes or until sauce thickens slightly, mushrooms are tender and mixture is heated through, stirring 2 or 3 times. 4 servings.