2 half chicken breasts
1 1/2 c. sliced mushrooms
4 green onions, sliced diagonally in 1 inch pieces
2 1/2 c. broccoli flowerets
1/2 c. vegetable oil
1/4 tsp. each garlic powder & ground ginger
2 tsp. sesame seeds
1/2 tsp. salt
1 cube chicken bouillon
1 tbsp. cornstarch mixed with 1 1/2 tbsp. water
Hot cooked rice

Skin and bone chicken breasts, cut into 2 inch long strips. Slice all vegetables. In wok or heavy fry pan heat 1/4 cup oil over high heat. Add garlic and ginger and stir for 15 seconds. Add chicken and sesame seeds to wok and stir fry until chicken begins to brown, about 4 to 5 minutes. Remove from pan.

Heat remaining oil in wok and add vegetables and salt. Stir fry 5 to 6 minutes until crisp tender. Add bouillon and cornstarch mix to wok. Stir until liquid clears and thickens. Return chicken to wok and stir 1 to 2 minutes longer. Serve over hot cooked rice.

Can use any leftover chicken or pork. Is best with fresh meat. Double recipe for 5 to 6 people.