4 chicken breast halves, deboned & skinned
3 tbsp. soy sauce
1 tbsp. vegetable oil
4 c. fresh broccoli flowerettes
1 c. chicken broth
1 (4 oz.) can mushrooms, drained
1 (6 oz.) can sliced bamboo shoots, drained
1 tbsp. lemon juice
1 tbsp. cornstarch
1 garlic clove, chopped

Cut chicken into small pieces. Combine chicken, soy sauce and vegetable oil in small bowl and set aside. Place broccoli and 1/2 cup chicken broth in wok or non-stick fry pan. Cook at medium heat 5 minutes, stir-fry frequently. Remove broccoli from pan or push up the side of wok. Add chicken mixture and garlic and stir-fry 3 minutes or until tender. Add mushrooms and bamboo shoots, stir-fry 1 minute. Return broccoli to pan. Combine lemon juice, cornstarch and remaining 1/2 cup chicken broth. Stir into mixture and heat 2 minutes until thickened. Serve over rice. Makes 6 to 8 servings.