Stir-Fry Chicken Bowl - cooking recipe

Ingredients

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

Preparation

Cut chicken cutlets into strips.
Set aside.
Clean and cut scallions into 1-inch lengths.
Set aside.
Cut broccoli spears into 1/4-inch diagonal slices . Set aside.
In large skillet or wok, pour 1/4 cup vegetable oil.
Saute chicken, scallions and garlic about 2 minutes or until chicken turns white.
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.
Add 2 tablespoons cornstarch.
Stir well. Stir cornstarch mixture into skillet mixture.
Bring to a boil and simmer until sauce thickens (about 5 minutes).
Serve with cooked rice or chow mein noodles.
Serves 4.