Stir-Fry Chicken Bowl

• 1/4 c. vegetable oil
• 3 boned, skinless chicken cutlets, cut into strips
• 1 tsp. minced garlic
• 1 bunch scallions, cut in 1-inch lengths
• 1 (8 oz.) can sliced water chestnuts
• 1/4 c. soy sauce
• 1 bunch fresh broccoli or 1 (10 oz.) pkg. frozen broccoli spears, thawed and cut into 1/4-inch diagonal slices
• 1 c. chicken broth
• 2 Tbsp. cornstarch
• 5 dashes Tabasco sauce

1. Cut chicken cutlets into strips.
2. Set aside.
3. Clean and cut scallions into 1-inch lengths.
4. Set aside.
5. Cut broccoli spears into 1/4-inch diagonal slices . Set aside.
6. In large skillet or wok, pour 1/4 cup vegetable oil.
7. Saute chicken, scallions and garlic about 2 minutes or until chicken turns white.
8. Add water chestnuts and broccoli and stir-fry 5 minutes until crisp-tender. In small bowl, pour 1/4 cup soy sauce plus 5 dashes Tabasco into 1 cup chicken broth.
9. Add 2 tablespoons cornstarch.
10. Stir well. Stir cornstarch mixture into skillet mixture.
11. Bring to a boil and simmer until sauce thickens (about 5 minutes).
12. Serve with cooked rice or chow mein noodles.
13. Serves 4.

vegetable oil, chicken cutlets, garlic, scallions, water chestnuts, soy sauce, fresh broccoli, chicken broth, cornstarch, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558114 (may not work)