1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 cups broccoli flowerets, cooked
1 egg white, beaten
5 tsp. soy sauce
2 tsp. cornstarch
¼ cup oil
8oz. fresh mushrooms, sliced
2 tbsp. lemon juice
2 tbsp. dry sherry
Hot cooked rice
In medium bowl, combine egg white, 3 tsp. of soy sauce, and cornstarch; mix
well. Add chicken; stir to coat. Refrigerate 1 hour.
In large skillet, over high heat, brown sicken in oil; remove. Add mushrooms;
cook and stir until tender. Add chicken, broccoli and remaining ingredients
expect rice; heat through. Serve with rice.
Makes 4 to 6 servings
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