1/4 cup water
1 cup broccoli florets
1 cup snow peas
1 cup mushrooms, sliced
1/2 cup water chestnuts
1/2 cup bamboo shoots
2 tbsp lemon juice
4 tbsp white wine
2 tsp thyme
1 tsp nutmeg
black pepper, freshly ground, to taste
Heat large, non-stick skillet over high heat. Mix together lemon juice, wine and spices in bowl. Set aside. Add chicken, stirring frequently until chicken is browned on all sides. Add 1/4 cup water and bring to boil. Stir in broccoli, cooking 1 minute. Stir in snow peas, mushrooms and water chestnuts, cooking 2 minutes. Stir in wine mixture and continue cooking 2 minutes, or until vegetables are tender-crisp. Serve over rice.
