Chicken And Broccoli Stir-Fry

• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 2 tablespoons rice wine vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar
• 1/2 cup chopped green onion
• 4 boneless skinless chicken breast halves
• 2 tablespoons vegetable oil
• 3 cups broccoli florets
• 1 cup sliced fresh mushrooms
• 1 tablespoon cornstarch
• 1/4 cup water
• fried Chinese noodles or hot cooked rice

1. Combine first 6 ingredients in a medium bowl, stirring well; set aside. Cut chicken into 2-inch strips; add chicken to marinade, toss to coat.
2. Refrigerate in tightly covered container 8-24 hours.
3. Pour oil around top of a preheated wok or skillet, coating sides; heat on medium-high for 1 minute. Remove chicken from marinade. Place marinade in a small saucepan; bring to a boil, and cook 5 minutes. Set aside.
4. Add chicken to wok; stir fry 2-3 minutes. Remove chicken, and set aside. Add broccoli to wok, and stir fry 2 minutes. Add mushrooms; stir-fry 2 minutes or until crisp-tender. return chicken to wok; add marinade, stirring well. Combine cornstarch and water; add to wok. Cook stirring constantly, until thickened. Serve chicken mixture over fried Chinese noodles or hot rice.

soy sauce, sherry, rice wine vinegar, hoisin sauce, brown sugar, green onion, chicken, vegetable oil, broccoli florets, mushrooms, cornstarch, water, fried chinese noodles

Taken from www.food.com/recipe/chicken-and-broccoli-stir-fry-184122 (may not work)