1 lb. boneless chicken breasts, skinned
1/4 lb. fresh mushrooms, sliced
1 (10 1/2 oz.) can condensed chicken broth
1 bunch fresh broccoli, washed and separated
1/4 lb. fresh bean sprouts
1 sm. pkg. slivered almonds
1 sm. ginger root, finely chopped
1 lg. onion, chopped
2 lg. carrots, pared and cut into julienne strips
2 tbsp. soy sauce
1/2 tsp. ground ginger
2-3 tbsp. salad oil

Slice chicken breasts into 1/2 inch thick julienne strips. Heat salad oil in large skillet. Saute chicken until golden all over. Add mushroom and onion to chicken; saute until golden. Add carrot, along with chicken broth, soy sauce, chopped ginger root, salt, pepper and ground ginger. Cover and simmer for 15 minutes. Add broccoli, almonds and bean sprouts; simmer, covered, 5 minutes. Serve over hot rice and top with additional soy sauce.