Oriental Chicken

• 1/4 c. salad oil
• 2 c. diced chicken
• 1 (20 oz.) pkg. frozen broccoli cuts
• 1/3 c. teriyaki sauce
• 1 (6 oz.) can water chestnuts, drained and sliced
• 1/2 c. sliced onions
• pinch of garlic powder
• 1 1/2 tsp. cornstarch
• 2/3 c. water
• 1/4 or more c. coarsely chopped salted peanuts

1. Heat oil in skillet or wok.
2. Stir-fry chicken for 3 to 5 minutes.
3. Add broccoli, cover tightly and cook over medium heat for 5 to 7 minutes, until broccoli is tender.
4. Stir in teriyaki sauce, water chestnuts, onions and garlic powder.
5. Stir cornstarch into water, then add to broccoli mixture.
6. Cook and stir until sauce is clear and thickened.
7. Sprinkle in peanuts.
8. Remove from heat.
9. Serve with additional teriyaki sauce, if desired.
10. Yield: 4 to 6 servings.

salad oil, chicken, frozen broccoli cuts, teriyaki sauce, water chestnuts, onions, garlic, cornstarch, water, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931957 (may not work)