Chicken and Broccoli


1 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
1 egg white, beaten
5 tsp. soy sauce
2 tsp. cornstarch
1/4 c. olive oil
2 c. sliced fresh mushrooms
3 c. broccoli flowerets, steamed
2 tbsp. lemon juice
2 tbsp. dry sherry
1 tbsp. chopped pimento (optional)

In medium bowl, combine egg white, 3 tbsp. of the soy sauce, and cornstarch; add chicken.  Refrigerate one hour.  In large skilled over high heat, brown chicken in oil; remove.  Add mushrooms to skillet and cook until tender-crisp.  Add chicken and remaining ingredients; heat through.  Serve over hot cooked rice.

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