Stir Fried Chicken and Broccoli

• 1 1/2 pounds chicken breast halves, boneless, skinless cut in 1 1/2 inch strips
• 2 tablespoons vegetable oil
• 2 tablespoons ginger root minced fresh
• 2 medium onions sliced
• 6 cups broccoli florets
• 1 cup carrots thinly sliced
• 1/2 pound mushrooms sliced
• 3/4 cup chicken broth
• 2 tablespoons sherry
• 2 teaspoons soy sauce, sodium reduced
• 2 teaspoons cornstarch
• 2 tablespoons water
• 4 cups bok choy sliced

1. In wok or large heavy skillet, heat oil over High heat.
2. Gradually add chicken to very hot oil with 1/2 of minced gingerroot.
3. Stir-fry for 2 minutes.
4. Remove from Wok.
5. Set aside.
6. Add onion and stir-fry for 2 minutes.
7. Set aside with chicken.
8. Add broccoli, carrots, mushrooms and rest of gingerroot to wok.
9. Stir fry for 2 minutes.
10. Add a little water, if necessary to prevent sticking.
11. Mix stock, sherry and soy sauce.
12. Pour over broccoli.
13. Cover and steam for 2 minutes.
14. Stir in onions and chicken.
15. Mix cornstarch and water.
16. Stir into wok.
17. Bring to boil.
18. Add chinese cabbage, bok choy or green cabbage.
19. Stir and cook for 1 minute until crisp-tender.

chicken breast halves, vegetable oil, ginger root, onions, broccoli florets, carrots, mushrooms, chicken broth, sherry, soy sauce, cornstarch, water, choy

Taken from recipeland.com/recipe/v/stir-fried-chicken-broccoli-37028 (may not work)