2 boneless, skinless chicken breasts 2 tbsp soy sauce
1 tbsp dry sherry 2 tbsp cornstarch
2 cups broccoli florets 4 tbsp canola oil, divided
2 tbsp dry sherry 2 tbsp soy sauce
1 tbsp brown sugar 2 tbsp sesame oil
1 tsp Worcestershire sauce 1 tbsp water
1 tbsp cornstarch 1 tsp red pepper flakes
Slice chicken breasts into thin slices. Whisk the soy sauce, sherry and cornstarch in a small bowl. Add the chicken and stir until thoroughly mixed. Cover with plastic wrap set aside for about 2 hours. Combine the sauce ingredients and set aside. Place 2 tbsp of the canola oil in a large frying pan or wok over high heat. Add the broccoli and saute for about 2-3 minutes. Remove broccoli and put in a bowl. Heat remaining canola oil for about 30 seconds. Add chicken, marinade and all, and cook over high heat, stirring constantly for about 5-7 minutes, or until the chicken just starts to brown, (see below). Reduce heat to medium/low and add the sauce mixture and broccoli, (see below). Cook just until it thickens. This should take only a few minutes. Bon appetit!