Ingredients

1 lb. chicken breast, boneless
12 mushrooms (white)
1/2 lb. broccoli, fresh or 1 pack frozen
1/4 C. chicken broth
2 Tbsp. soy sauce
2 Tbsp. sherry
1 Tbsp. cornstarch
1 egg white
1/2 tsp. salt
1/2 C. vegetable oil
1/2 tsp. cornstarch
6 oz. bamboo shoots, canned (optional)
6 oz. cashew nuts, broken into large pieces

Cooking Instructions

Cut the boneless chicken breast into bite-sized pieces. Wash and slice the mushrooms. If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first. Combine chicken broth, soy sauce, sherry and about 1 Tbls. cornstarch. Stir well and set aside. Combine beaten egg white, salt, about 1/2 tsp. oil and about 2 tsp. cornstarch. Add the chicken cubes to the mixture and stir until the chicken is well-coated. In a wok or deep cast iron pan, heat about 3 Tbls. vegetable oil until hot. Add the chicken pieces in small batches and stir continuously until golden brown. After each batch is finished, remove and drain. Add oil sparingly as needed. Stir fry the mushrooms in the wok. Stir fry the broccoli in the wok. Combine the chicken, mushrooms, broccoli, bamboo shoots and cashew nuts in the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch sauce and stir until thickened. Serve with rice. Don’t forget to start the rice so that it will be done at the same time as the chicken.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)