| | Directions | | Cook chicken in 2 oz. chicken broth in wok until tender. Set aside. Cook vegetables in wok in remaining chicken broth until tender. Add sauces and flavorings. Add chicken and toss. Serve over rice. |
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| Ingredients | | - |  | 1 cup chicken broth |
| - | | 1 pound chicken breasts, cut inch strips |
| - | | 4 carrots, sliced (medium) |
| - | | 1 bunch broccoli (small bunch) |
| - | | 1 cup bean sprouts |
| - | | 1 green or red pepper, cut inch strips |
| - | | 1 can mushrooms, drained |
| - | | 1 tablespoon soy sauce |
| - | | 1 tablespoon dry sherry |
| - | | 1 teaspoon cayenne pepper |
| - | | 1 tablespoon fresh ginger |
| - | | 2 cloves garlic, chopped |
| - | | Cooked rice |
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