2 c. broccoli, fresh or frozen, chopped

2 cloves garlic, crushed

1 c. onion, chopped

1/2 c. mushrooms, chopped

cooking sherry, white wine, or water to taste

2 T. oil

1 t. salt

1/4 t. pepper

1 chicken bouillon cube, dissolved in 1 c. water

3 T. cornstarch

2 T. soy sauce

Place the cubed chicken in a bowl with oil,  salt, pepper, 1 T. soy sauce, 1 T. cornstarch. Mix well & set aside.  Chop broccoli and steam for 2 minutes. Set aside. Heat 1 T. oil in wok or frying pan, stir fry chicken for 2 or 3 minutes until golden brown. Remove. In 1 T. oil, saute garlic, onions & mushrooms until mushrooms are transparent. Add salt & pepper and other seasonings according to taste. Basil, curry, rosemary or hot pepper are all interesting flavors to try. When vegetables are cooked, add cooked chicken and broccoli. Stir until hot. Add 1 T. soy sauce, sherry if desired, stir until mixed. Dissove 2 T. cornstarch in chicken broth and add slowly to the mixture until you have enough to make a gravey. Reduce heat slightly and continue stirring until gravey thickens. Serves 4.