Oriental Stir-Fry

• 3 large boneless skinless chicken breasts
• 3/4 Tbsp. Chinese Five Spice
• 1/2 tsp. onion salt
• 1/2 c. sliced water chestnuts
• 1/2 c. sliced bamboo shoots
• 2 Tbsp. cooking oil
• 3 large garlic toes, pressed
• 1/2 c. chickpeas
• 1/2 c. bean sprouts

1. Cut up chicken breasts into bite size chunks.
2. In a large skillet or an electric wok, over medium-high heat, heat up cooking oil.
3. Add chicken, pressed garlic and onion salt.
4. Stir regularly until chicken takes on a light color.
5. Once chicken has a little bit of golden brown on surface, add Chinese Five Spice.
6. Add in water chestnuts, bamboo shoots and chickpeas; turn down to medium heat.
7. Cover skillet or wok and allow to cook for about 10 minutes; stir regularly as it may stick.
8. Add a little more oil if necessary.
9. Add bean sprouts; cook about 5 more minutes.
10. Season with soy sauce, as desired.
11. Serves 4 to 6.

chicken breasts, spice, onion salt, water chestnuts, bamboo shoots, cooking oil, garlic, chickpeas, bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52223 (may not work)