Chicken Broccoli Stir-Fry

Directions

• In a small bowl, combine the first six ingredients. Cover and refrigerate 3/4 cup. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours.
• Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
• In a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook 1-2 minutes longer or until vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.