Recipe - Easy Chicken Stir Fry

1 bn Broccoli
1 Sweet red pepper
2 lg Green onions
3 Chicken breast halves
One half cup Chicken stock
2 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 tablespoon Dry sherry
1 teaspoon Sesame oil
One fourth teaspoon Chili paste
2 tablespoon Vegetable oil
2 Garlic cloves; minced
1 tablespoon Gingerroot; minced
One fourth cup Cashew nuts; optional

Preparation time = 25 minutes. Substitute One half red and One half 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 1/4inch thick slices. cut pepper(s) into 1inch squares. Cut
green onions in half lengthwise; cut on diagonal into 2inch pieces. Cut
chicken into thin strips. Set aside separately. 2. Whisk together One fourth 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. Stirfry
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.
Stirfry garlic and ginger for 10 seconds or until fragrant. Add broccoli
and pepper(s); stirfry for 1 minute. Add onions; stirfry 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.