1 lb. chicken, deboned & cut into bite sized pieces
2 tbsp. cornstarch
1 tbsp. sherry wine
1/4 tsp. five spice powder (opt.)
2 tbsp. oil, divided
1 bunch broccoli, sliced thin crosswise (keep stems separated from florets)
1 clove garlic, minced
1/2 tsp. fresh, minced ginger or powdered
1/2 c. salted cashew nuts

SAUCE:

3/4 c. chicken broth
1 tbsp. cornstarch
1 tbsp. sherry wine
1 tbsp. soy sauce
1/2 tsp. sugar

Mix chicken, cornstarch, sherry and spice powder and set aside. Heat 1 tablespoon oil in fry pan or wok. Stir fry the thinly sliced broccoli stems for 1 to 2 minutes. Add the florets and cook 1 more minute. Remove broccoli to a bowl.

In the same pan, heat 1 tablespoon oil and add garlic, ginger and chicken mixture. Stir fry until chicken changes color or for 2 to 3 minutes. Add the sauce mixture to the chicken. Stir until liquid starts to boil. Add broccoli and cashews. Heat together until hot. Serve immediately over hot, fluffy, brown or white rice.