2 whole chicken breasts, boned, skinned, and cubed
4 c. (1 lb.) broccoli or 12 oz. frozen broccoli, rinsed in hot water
1 tbsp. cornstarch
1 (6 oz.) can bamboo shoots, drained
3 tbsp. soy sauce
1 tbsp. vegetable oil
1 c. chicken broth
1 tbsp. lemon juice
Dash garlic powder
1 (4 oz.) can mushrooms, drained

In small bowl combine chicken, soy sauce, and vegetable oil. Place broccoli and 1/2 cup of the chicken broth in wok. Cook over medium heat 5 minutes (stir fry). Push up the side.

Increase heat to high and add chicken mixture and garlic powder. Stir fry with 2 wooden spoons for 3 minutes. Push up on side. Add mushrooms and stir fry for 1 minute; push up on side. Add bamboo shoots, stir fry 1 minute and push up the side.

Combine all ingredients in the wok. Combine lemon juice, cornstarch, and remaining chicken broth. Stir into wok mixture and heat until thickened, about 2 minutes. Serve over rice or chow mein noodles. Can use 1 whole chicken in place of chicken breasts.