Easy Chicken Stir Fry -

1 Sweet red pepper

2 lg Green onions

3 Chicken breast halves

1/2 c Chicken stock

2 tb Soy sauce

1 tb Cornstarch

1 tb Oyster sauce

1 tb Dry sherry

1 ts Sesame oil

1/4 ts Chili paste

2 tb Vegetable oil

2 Garlic cloves; minced

1 tb Gingerroot; minced

1/4 c Cashew nuts; optional

25 minutes. Substitute

1/2 red and 1/2 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 1/4-inch thick slices. cut pepper(s) into 1-inch squares. Cut green onions

2-inch pieces. Cut chicken into thin strips. Set aside separately.

2. Whisk together

1/4 cup of the chicken stock, soy sauce, cornstarch,

3. Heat wok or deep skillet over high heat. Add

1 TB vegetable oil; heat

30 seconds, swirling to coat pan. Stir-fry 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. Stir-fry garlic and ginger for 10 seconds or 1 minute. Add onions; stir-fry 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 1 to 2 minutes or until thickened. Stir chicken mixture into sauce until coated. Sprinkle with cashew nuts.