Cut up 1 or 2 whole chicken breasts, bite size cubes. Marinate in:

1 to 2 tbsp. thick soy sauce
1 to 2 tbsp. sherry
1 to 2 smashed and diced up garlic
2 to 3 smashed and diced ginger root (this is optional)
1/4 c. cornstarch
1/4 c. toasted sesame seeds (the more the merrier)

Marinate 2 to 3 hours then fry in wok a few pieces at a time. Wok up one head of broccoli (or 1 pound asparagus if you can stand it). Cook up sauce. This is important, get someone else to make the sauce while you are cooking the other things.

1 1/4 c. (small carton) half and half
1 tbsp. cornstarch
1 tbsp. dry chicken flavored soup base (you can get this tuff at a bulk food/co-op type place)
2 tbsp. butter

Have toasted 1 to 2 tablespoons sesame seeds for garnish. Keep stirring sauce, don't burn or boil, keep it warm or it turns to glue. Arrange broccoli in a circle around a large platter. Put chicken pieces in center, pour white sauce around broccoli and across chicken in center.