Cut chicken breast crosswise into thin slices about 1/4 inch think. In a bowl, toss chicken with cornstarch, sherry, salt and pepper to coat evenly. Let stand 10 to 15 minutes.
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Meanwhile cut broccoli florets from stems. Peel and cut stems into 2 inch pieces about 1/2 inch think. In a large sauce pan of boiling salted water, cook broccoli until it is a bright green and crisp-tender, about 3 minutes. Drain and rinse under cold running water; drain well.
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In a wok, heat oil over high heat until just smoking. Add garlic and ginger and stir-fry until aromatic, about 30 seconds. Add chicken and stir-fry until chicken becomes white, 3-5 minutes. Add water chestnuts, broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir-fry until vegetables are tender and heated through, about 3 minutes. Serve
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