4 chicken breast cutlets, sliced very thin
1 lg. broccoli, cut up into flowerets & stems
3 cloves garlic, minced
3 tbsp. cornstarch mixed with 3 tbsp. water
1/2 tsp. sugar
Dash pepper
3 tbsp. vegetable oil
1 tsp. salt
3/4 c. chicken stock
1 tbsp. sherry

Mix together minced garlic, cornstarch, pepper and sugar; set aside. Heat pan and add 1 tablespoon oil, 1/2 teaspoon salt and garlic. Add broccoli; stir 30 seconds, add stock. Cover 2 minutes. Broccoli should be bright green and crisp tender (or half cooked); set aside. Reheat pan, add rest of oil, add chicken and stir 30 seconds, flatten against pan, add sherry when chicken is done, color will change (2 to 3 minutes). Turn over and add broccoli, stir 1 minute. Add cornstarch solution and stir until gravy thickens.