3 tbsp. soy sauce
1 tbsp. vegetable oil
1 tsp. cornstarch
1 (20 oz.) pkg. frozen broccoli (or 4 c. fresh, cut up)
1 c. chicken broth or bouillon
Dash of garlic powder
6-8 mushrooms, sliced
1 (6 oz.) pkg. bamboo shoots, drained
1 tsp. lemon juice
Chicken breast, cut into chunks

In small bowl, combine chicken, soy sauce and vegetable oil. Set aside. Place broccoli and 1/2 cup chicken broth in wok on 300 degrees. Cook 5 minutes. Stir fry once every minute. Push to side. Place mushrooms in pan, stir fry 1 minute. Push to side. Add bamboo shoots and stir fry 1 minute.

Increase heat to 375 degrees, then add chicken mixture and garlic powder. Stir fry for 3 minutes, push to side. Add lemon juice and cornstarch to remaining 1/2 cup broth. Stir into mixture and heat until thickens, about 2 minutes. Garnish with sesame seeds, if desired. Serve over rice or egg noodles.