3 oz. broccoli, cut in pieces
2 med. onions, chopped
1 green or red pepper, coarsely chopped
2 (4 oz.) cans whole mushrooms drained, or fresh mushrooms washed, squeezed,
and sliced
3 lbs. chicken breasts
1/2 c. cornstarch
2 tsp. grated ginger root (optional)
1 to 2 garlic cloves, minced
1 c. water
1 tbsp. cornstarch
3 tsp. dry sherry
3 tsp. cider vinegar
3 tsp. hoisin sauce
4 tsp. soy sauce
2 tsp. instant chicken bouillon granules
4 to 5 dried red peppers (optional if you like spicy food)
Oil
rice

Wash chicken and cut into bite size pieces. Coat chicken pieces with cornstarch. Heat oil in wok over high heat (375 degrees). Add chicken, cook completely until golden brown (about 5 minutes). Drain on paper towel. Stir fry ginger and/or garlic (1 minute). Add onion and stir fry 1 minutes. Add broccoli, pepper, and mushrooms. Stir fry (2 minutes).

Combine water and remaining ingredients. Add to vegetable mixture. Add chicken. Cook and stir fry until liquid boils and becomes translucent. Remove hot peppers. Serve over rice.