Serving Size:   4


    12     ounces    chicken breast, no skin, no bone -- cut in 1/2 inch pieces
   2    tablespoons   soy sauce
   1    tablespoon    cornstarch
   1    tablespoon    rice vinegar
     1/2  teaspoon    chicken bouillon -- granules
     1/2  cup    water
  20   cloves    garlic -- minced   (about 4 tablespoons)
   6   ounces   broccoli florets
   4    green onions -- thinly sliced
   4    ounces   water chestnuts, canned -- sliced
1 pound dry pasta - cook as directed


  Stir together the soy sauce, cornstarch, rice vinegar, bouillon granules, and 1/2 cup water.  Set aside.  Spray a cold wok or large skillet with a non stick spray coating.  Preheat over a medium heat.  Stir-fry the garlic for 1 minute; add the broccoli, green onions and water chestnuts; stir-fry about 1 minute or until the vegetables are tender.  Remove the vegetables from the wok.  Spray some more nonstick spray, and add a bit of water or soy sauce.  Add the chicken to the hot wok; stir-fry for 2-3 minutes or until no longer pink.  Push the chicken to the side and add the sauce.  Cook till thickened and bubbly.  Return the vegetables to the wok, and mix all the ingredients till all coated with the sauce.  Heat through. Serve immediately over hot rice.

    Notes:  Very garlicky, and very good.

  Per Serving:  Calories: 547.7;  Fat: 2.5g;  Protein: 31.1g;  Carbs: 97.5g;  Cholest: 52;  Sodium: 691mg

 Knowledge and timber shouldn't be much used till they are seasoned.