Imperial Gardens Chicken

Easy to make and delicious!

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Sauce:

• 1/4 Cup Chicken broth
• 2 Tbs Soy Sauce
• 1 Tbs Cornstarch
• 1 Tbs Dry Sherry or Water
• 1/4 Tsp each: Cayenne and Oriental Sesame Oil (optional)

Chicken and Vegetables:

• 1 Lb skinless, boneless Chicken Breasts, cut into strips
• 1 Tbs Soy Sauce
• 1 Tbs Cornstarch
• 1/4 Cup Peanut or Vegetable Oil
• 1 Cup Broccoli Florets
• 3/4 Cup sliced Red Pepper
• 2 Tsp minced Garlic
• 1 Tsp minced fresh Ginger
• 14 Oz can Bean Sprouts, drained
• 8 Oz can sliced Water Chestnuts, drained
• 6 Oz package of Pea Pods, thawed and drained
• 2 Scallions, cut into 1" pieces

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1. Combine sauce ingredients; set aside.
2. Toss chicken with soy sauce and cornstarch to coat.
3. In wok or 12" non-stick skillet heat 3 Tbs oil.
4. Stir fry chicken until lightly browned; remove from pan.
5. Add remaining oil to pan.
6. Stir fry broccoli until bright green.
7. Add red peper, garlic, and ginger; stir fry 1 minute.
8. Return chicken, remaining vegetables and sauce to pan.
9. Cook, stirring constantly, until thick and bubbling.

Serves 4-6.