1 lb. chicken breasts, skinned and bones
1 tbsp. cornstarch
2 tbsp. sherry or chicken broth
2 tbsp. vegetable oil
1 med. red onion, thinly sliced
2 c. broccoli flowerets
1 c. peeled broccoli stems, cut julienne
1 red or green pepper, seeded, cut into strips
SAUCE:
2 cloves garlic, minced or pressed
2 tbsp. grated fresh ginger root
1/2 c. Oriental oyster sauce
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tsp. granulated sugar
2 tsp. cornstarch
Cut chicken breasts into 1/2 inch strips. Combine cornstarch and sherry. Toss chicken with mixture. Heat wok or wide skillet over high heat. Add 1 tablespoon of the oil. Add half the chicken. Stir fry until cooked through, about 4 minutes. Remove from pan. Add 1 tablespoon oil and remaining chicken. 4. Add onion, broccoli, bell peppers and 1 tablespoon water to the pan.
Stir-fry until broccoli is barely tender to the bite, 3 to 4 minutes. Combine sauce ingredients and add to the pan. Cook and stir just until thickened and clear. Add chicken. Stir-fry just until heated through. Serve immediately. Variation: You may substitute 2 cups of any favorite green vegetable for the broccoli such as fresh pea pods, green beans or shredded cabbage.
Serves 4
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