CHICKEN BROCCOLI

1 whole chicken breast, skinned, boned and thinly sliced
2 tablespoons soy sauce
1 tablespoon vegetable oil
Dash of garlic powder
1/2 cup chicken broth or bouillon
1/2 pound fresh broccoli florets or 1 (10 ounce) package frozen broccoli cuts, rinsed in hot water
6 to 8 fresh mushrooms, sliced OR 4 ounce can mushroom pieces and stems, drained
1 (6 oz) can bamboo shoots, drained
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon diced pimento
1 tablespoon sesame seed

In a bowl, combine sliced chicken, soy sauce, vegetable oil, and garlic powder. Stir to blend and set aside.

Add chicken broth and broccoli to electric wok. Set temperature to 325 degrees F and cook broccoli until vibrant green (about 5 minutes), stirring about every minute. Push broccoli up side of Wok or remove.

Increase heat to 375 degrees F. Add chicken mixture and stir-fry until chicken is opaque (about 3 minutes). Push up side of the Wok.

Add mushrooms and stir-fry for 1 minute, push up side.

Add bamboo shoots and stir-fry for 1 minute.

Return broccoli to wok if removed and mix all ingredients, stirring well.

Combine lemon juice and cornstarch with 2 tablespoons water. Add to chicken mixture, stirring until thickened (about 1 minute).

Garnish with pimento and sesame seeds. Reduce heat to warm for serving.

Servings: 4
Source: West Bend