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2 boneless chicken breasts,
diced in 1-inch sq.
1/2 lb. fresh mushrooms,
1 green pepper, diced
1 can bamboo shoots
1 can water chestnuts, sliced
1/2 stalk broccoli, sliced
3 carrots, sliced julienne
1 onion, sliced julienne
1/2 lb. fresh bean sprouts
1/4 tsp. white pepper
soy sauce

Dredge chicken pieces in cornstarch. Toss with white
pepper. Fry in oil until golden. (I use a wok.) Drain off the
oil. Add all the other vegetables except the green pepper.
Stir together. Add 1 cup water and steam.
In the meantime, mix 2 tablespoons soy sauce, tablespoon
cornstarch and 1 cup water. When vegetables are steamed (5
minutes), add cornstarch mixture and green pepper. When the
juices have thickened, remove from heat and serve with rice.

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