2 lbs. chicken, cubed

2 c. fresh or frozen broccoli, chopped

2 cloves garlic, crushed

1 c. mushrooms

1/2 c. cooking sherry, white wine or water

1/2  t. salt

1/2 t. pepper

1 T. oil

1 chicken bouillon cube, dissolved in 1 c. water

2 T. cornstarch

2 T. soy sauce

Place cubed chicken in a bowl with oil, salt & pepper, soy sauce, cornstarch. Mix well, set aside. In sauce pan, steam broccoli for 2 mins, set aside. Heat 1 T oil in wok or skillet. Sitr fry chicken for 3 mins or until golden brown. Remove. Saute garlic, onions & mushrooms in oil until the mushrooms are transparent. Add cooked chicken & broccoli to vegetables.  Add 1 T.  soy sauce and sherry. Stir well. Dissolve cornstarch in chicken broth. Add to the chicken and vegetables. Reduce heat and continue stirring until mixture thickens and turns clear.

Makes about 4 servings.