2 lbs. boneless, skinless chicken
1 red bell pepper, sliced
4 lg. garlic cloves, minced
1 can water chestnuts
1 can mushrooms (optional)
Soy sauce
Szechuan sauce
2-3 tablespoons peanut oil
1/2 tsp. onion powder
1/4 tsp. ginger powder (or, to taste)
1 green bell pepper, sliced
2 onions, minced
1 bunch green onions, minced
1 can bamboo shoots
2 pkgs. frozen broccoli
Chinese mustard, to taste
Hot pepper oil (to taste)
1/2 tsp. garlic powder
salt, to taste
cornstarch (enough to thicken)

Cut chicken into bite size strips.

In a wok or electric frying pan, cover the bottom with oil. Turn heat to 325 degrees. Add garlic powder, onion powder, and approximately 1/4 cup soy sauce. Add chicken and saute until browned. Once chicken is browned remove and place in dish, set aside.

Cook broccoli in microwave for 5 minutes on high heat, set aside.

Add more oil to wok (or frying pan) then add onions, peppers, green onions, minced garlic and saute until onions and peppers become al denté.

Season to taste with - Szechuan, hot pepper oil, garlic powder, onion powder, soy sauce, ginger, and salt while sauteing.

Once vegetables are cooked until al denté, add chicken, water chestnuts (drained), bamboo shoots (drained), mushrooms (drained), and broccoli.

Stir, mixing all ingredients with seasoned sauce. Cook for 2-3 minutes.

Sprinkle cornstarch on top and mix in to thicken broth. Serve on bed of white rice.