Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Broccoli 1 tb Dry sherry
1 Sweet red pepper 1 ts Sesame oil
2 lg Green onions 1/4 ts Chili paste
3 Chicken breast halves 2 tb Vegetable oil
1/2 c Chicken stock 2 Garlic cloves; minced
2 tb Soy sauce 1 tb Gingerroot; minced
1 tb Cornstarch 1/4 c Cashew nuts; optional
1 tb Oyster sauce

Preparation time = 25 minutes.
Substitute 1/2 red and 1/2 yellow peppers for the sweet pepper
ingredient. Hot pepper sauce (dash) may be used instead of chili paste
Divide chicken stock and vegetable oil in halves for seperate uses.
1. Cut broccoli into florets; peel and cut stalks on diagonal into
1/4-inch thick slices. cut pepper(s) into 1-inch squares. Cut green
onions in half lengthwise; cut on diagonal into 2-inch pieces. Cut
chicken into thin strips. Set aside separately.
2. Whisk together 1/4 cup of the chicken stock, soy sauce, cornstarch,
oyster sauce, sherry, sesame oil and chili paste; set aside.
3. Heat wok or deep skillet over high heat. Add 1 TB vegetable oil;
heat for 30 seconds, swirling to coat pan. Stir-fry half the chicken
for 3 to 4 minutes or until no longer pink inside; remove and set
aside. Repeat with remaining chicken, adding some of the remaining
oil if necessary. Add to reserved chicken.
4. Add remaining oil to wok. Stir-fry garlic and ginger for 10
seconds or until fragrant. Add broccoli and pepper(s); stir-fry for 1
minute. Add onions; stir-fry for 30 seconds. Pour in remaining stock;
cover and steam; stirring once, for 2 minutes or until broccoli is
tender crisp. 5. Stir chicken back into wok; push to side of pan.
Pour soy mixture into centre of wok; cook, stirring, for 1 to 2
minutes or until thickened. Stir chicken mixture into sauce until
coated. Sprinkle with cashew nuts.

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