Ingredients

• 12  ounces skinless, boneless chicken breasts
• 1  pound broccoli
• 1/2  cup chicken broth
• 2  tablespoons teriyaki sauce
• 2  teaspoons cornstarch
• 1  teaspoon toasted sesame oil
• 2 to 3  tablespoons cooking oil
• 1  tablespoon grated fresh ginger
• 1  clove garlic, minced
• 2  cups fresh medium mushrooms, halved or quartered
• 8  ounces fresh bean sprouts (2 cups)
• 1  red or green sweet pepper, cut into lengthwise strips (3/4 cup)
• 1  8-ounce can sliced water chestnuts, drained
• 4  cups coarsely shredded lettuce (optional)

Directions

1. Cut chicken into 1-inch pieces. Set aside. Remove flowerets from broccoli and cut in half (you should have about 3-1/2 cups). Cut stalks into 1-1/2-inch lengths and then into 1/4-inch strips (you should have about 1-1/2 cups); set aside.

2. For sauce, in a small bowl combine chicken broth, teriyaki sauce, cornstarch, and sesame oil; set aside.

3. Add 2 tablespoons cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 10 seconds. Add broccoli stems; stir-fry for 1 minute. Add broccoli flowerets; stir-fry for 2 to 3 minutes or until crisp-tender. Remove broccoli from wok. Add mushrooms to wok; stir-fry about 1-1/2 minutes or until crisp-tender. Remove from wok. Add bean sprouts and red or green sweet pepper to wok; stir-fry for 1 to 2 minutes or until crisp-tender. Remove from wok. Add chicken to wok. Stir-fry for 4 to 5 minutes or until no longer pink. Push chicken from center of wok.

4. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Stir to coat. Cook and stir about 2 minutes more or until heated through. Serve immediately over shredded lettuce, if desired. Makes 4 servings.