1/2 cup chicken broth
4 Tbsp. soy sauce
2 Tbsp. sherry
1 Tbsp. cornstarch
4 boneless, skinless chicken breasts, cut into 1/2 inch wide strips
salt and freshly ground black pepper, to taste
2 Tbsp. canola oil (not olive oil)
2 cloves garlic, chopped
1 Tbsp. fresh ginger, peeled and chopped
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1. Combine broth, soy sauce, sherry and cornstarch in a small bowl, whisking until smooth. Set aside.
2. Cut chicken into strips. Sprinkle chicken with salt and pepper. Set aside.
3. Combine broccoli, red pepper and onion in a bowl. Set aside.
4. Heat oil in a wok or very large skillet over high heat.
5. Add garlic and ginger. Stir-fry for 30 seconds.
6. Add chicken. Stir-fry for 2-3 minutes just until the chicken is no longer pink.
7. Add broccoli, peppers and onions. Stir-fry for 3-5 minutes, or until the vegetables are crisp tender and the chicken is cooked-through.
8. Add broth mixture. Bring to a boil. Boil for 1 minute, stirring constantly until thickened and bubbly.
Serving Suggestion: Serve warm over white rice.
Note: It is important to cut the chicken into thin strips and vegetables into bite-size pieces to avoid the dish being heavy and chunky. And it is important to stir-fry on high heat for as little time as possible so the dish won't be dry and overcooked.