Sherry-Yaki Chicken Stir-Fry

• 6 chicken breasts
• 3/4 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons low sodium soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons teriyaki sauce
• 1/8 teaspoon crushed red pepper flakes
• 1 onion, sliced
• 3 cups broccoli, chopped
• 1/2 carrot, shredded
• 1 garlic clove, minced
• 1/2 teaspoon gingerroot, grated fresh
• 1 -2 teaspoon cooking oil
• 1/2 cup water chestnut, sliced

1. Thinly slice chicken across the grain into bite-size strips.
2. Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, teriyaki, dry sherry, and red pepper. Set aside.
3. Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, carrot, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok.
4. Add oil to hot wok. Add chicken and stir-fry for 2 to 3 minutes or until done. Push chicken from center of wok. Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
5. Return vegetables to wok. Add water chestnuts and stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through.

chicken breasts, chicken broth, cornstarch, soy sauce, sherry, teriyaki sauce, red pepper, onion, broccoli, carrot, garlic, gingerroot, cooking oil, water chestnut

Taken from www.food.com/recipe/sherry-yaki-chicken-stir-fry-329063 (may not work)