2 tbsp. oil
1 pkg. boneless, skinless, chicken breasts (about 4), cut in bite-size pieces
2 c. fresh mushrooms, sliced
1 red, sweet pepper, thinly sliced
1 head broccoli, stalks thinly sliced and the head broken or cut into bite-size pieces
2 to 3 green onions, thinly sliced
1 can sliced water chestnuts, drained
1 tbsp. sugar
1/4 c. soy sauce (or to taste)
1 can chicken broth
2 tbsp. cornstarch
1 tsp. granulated garlic or garlic powder (or to taste)

Heat oil on high in wok or large skillet. Add chicken and cook until almost done about 3 to 5 minutes. Add garlic powder and vegetables and half of the chicken broth, stir to coat and cook until crisp tender (cover between stirring to steam vegetables).

Add cornstarch, sugar and soy sauce to other half of chicken broth, stir until smooth and add to meat and vegetables. Cook, stirring until it begins to thicken and make sure everything is coated. Serve over rice.