Featured Recipe


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     Ingredients:     12 oz. of skinless and boneless chicken breast
     1 lb. of broccoli
     1/2 cup chicken broth
     2 tbsp. Hot Teriyaki sauce
     2 tsp. corn starch
     1 teaspoon toasted sesame oil
     2 or 3 tbsp. of cooking oil
     1 clove garlic minced
     2 c. of fresh mushrooms cut in halves or quarters
     1 red or green bell pepper
     1 c. lettuce or cabbage shredded
     Cut the chicken into 1-inch pieces and set aside. Remove the heads of the broccoli and cut into halves (this should make about 3-1/2 c.). Cut the stalks of broccoli into whatever size you want and set aside.
     For the sauce: in a small bowl mix the chicken broth, hot teriyaki sauce, corn starch and sesame oil and set aside.
     Add 2 tbsp. of cooking oil to a wok or skillet and preheat over a medium fire. Stir-fry garlic in oil for 10 seconds and add broccoli stems; stir fry for one minute. Add broccoli heads and stir-fry for two to three minutes or until crisp and tender. Remove broccoli from skillet and add mushrooms. Stir-fry for 2 minutes or until crisp and tender then remove from skillet. Now add the red or green bell peppers to the skillet and stir-fry for one to two minutes or until crisp and tender.
     Finally add the chicken to the skillet and cook until no longer pink. Push the chicken from the center of the skillet and add sauce to the center of the skillet. Cook and stir until thickened and bubbly. Return the cooked vegetables to the skillet and stir to coat. Cook and stir until thickened and through. Serve immediately over shredded lettuce or cabbage.