2 whole chicken breasts, boned & skinned
3 tbsp. soy sauce
1 tbsp. vegetable oil
4 c. cut up broccoli flowerettes & stems
1 c. chicken broth or bouillon cube
Dash garlic powder
1 (4 oz.) can mushroom stems & pieces, drained
1 (6 oz.) can sliced bamboo shoots, drained
1 tbsp. lemon juice
1 tbsp. cornstarch

Cut into 1/8" slices (2 c.)

1. In small bowl combine chicken, soy sauce and vegetable oil.

2. Place broccoli and 1/2 of chicken broth in wok. Cook for 5 minutes on medium heat. Stir-fry once every minute. Push up the side of wok.

3. Increase heat, add chicken mixture and garlic powder. Stir-fry 3 to 5 minutes. Push up sides.

4. Add mushrooms and stir-fry for 1 minute. Push up sides.

5. Add bamboo shoots and stir-fry for 1 minute. Combine all ingredients in wok.

6. Combine lemon juice and cornstarch with remaining 1/2 cup chicken broth. Stir into wok mixture and heat until thickened, about 2 minutes. Serve with canned bean sprouts, rice or chow mein noodles. Makes 4 to 6 servings.