INGREDIENTS:

• 1 lb. boneless chicken breast, cut in
• strips
• 3 tbsp. oil, divided usage
• 1 sm. onion, thickly sliced (about 1
• c.)
• 2 cloves fresh garlic, diced or 1/4
• tsp. garlic powder
• 3/4 c. chicken broth (use bouillon
• cubes)
• 1/2 c. white wine (optional)
• 2 med. carrots, peeled and sliced
• 1/2 bunch fresh broccoli, cut up
• (about 2 1/4 c.)
• 1/8 tsp. cayenne pepper
• 2 tbsp. soy sauce
• 4 tsp. cornstarch

DIRECTIONS:

• Heat 2 tablespoons oil in wok or large skillet over medium heat.
• Stir-fry chicken 2-3 minutes; remove. Add additional 1 tablespoon
• oil; stir-fry onion and garlic 2 minutes. Add broth, wine carrots,
• broccoli and cayenne; simmer 4 minutes. Mix soy sauce into
• cornstarch; stir into mixture and heat, stirring gently, until
• mixture boils and thickens. Add chicken, stir and heat through.
• Makes 5 servings. You may substitute turkey or beef in place of
• chicken.