2 whole chicken breast, skinned, boned & cut crosswise into 1/2" slices
2 c. (or more) fresh broccoli (leave flowerets whole in 1" pieces, peel and cut stalk into 1/4" slices)
2 tbsp. cornstarch
2 tbsp. dry sherry or dry white wine
1 1/2 tbsp. soy sauce
1/2 tsp. grated fresh ginger
1 c. water
1 chicken bouillon cube

Combine the cornstarch, sherry, water, bouillon cube and soy sauce in a small bowl. Set aside. 4 scallions, chopped 1/2 tsp. salt (opt.) 1/2 tsp. sugar (scant)

Cook chicken in oil in large skillet or wok until meat is white, 6 to 7 minutes. Remove from pan to warm dish. Add broccoli and scallions and cook until broccoli is tender crisp, about 5 or 6 minutes. Add cornstarch mixture and stir until sauce is thickened and clear. Add additional water if necessary. Return chicken to the pan, heat through. Serve with white rice.