Ginger Chicken and Broccoli Stir-Fry

Ingredients

• 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1/4-inch thick bite-size pieces
• 2 Tbsp ginger root, minced
• 2 Tbsp sherry (dry or sweet), dry, divided
• 2 tsp cornstarch
• 3/4 tsp table salt, divided
• 6 tsp peanut oil, divided
• 1/4 cup(s) reduced-sodium chicken broth
• 1 Tbsp low sodium soy sauce
• 1 Tbsp rice vinegar
• 1 tsp packed brown sugar
• 3 cup(s) uncooked broccoli, small florets

Instructions

1. In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry, cornstarch and 1/2 tsp of the salt until cornstarch is not visible. Stir in 1 tsp of the oil.
2. In a small bowl, combine broth, soy sauce, rice vinegar, brown sugar and remaining 1 Tbsp of sherry.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
4. Swirl in 3 tsp oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear.
5. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
6. Swirl in remaining 2 tsp oil.
7. Add broccoli, remaining 1/4 tsp salt, and stir-fry 30 seconds or until vegetables are bright green.
8. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through.

Notes

Yields 1 cup per serving.