Ingredients
1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
2 large skinless, boneless chicken breasts, sliced thinly (about 4 – 5
ounces each)
1 cup broccoli florets cut into small pieces
1/4 cup sliced water chestnuts
1 cup thinly sliced mushrooms
freshly ground black pepper
1/4 cup low-sodium soy sauce

Cooking Instructions
1. Heat a skillet or wok large enough to accommodate all the
ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir quickly for 30
seconds.
3. Raise the heat to high. Add the chicken and stir-fry for 2-3
minutes. Then add the broccoli, then add the water chestnuts, then add
the mushrooms, stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the vegetables are tender, about 2
more minutes.