2 tbsp. cooking oil
1 1/4 lb. chicken breasts (skinless & boneless), cut in 1-inch pieces
2 c. broccoli flowerets
1/2 lb. fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
3 tbsp. soy sauce
1/2 tsp. ground ginger
1 tsp. Oriental sesame oil
3 tbsp. dry sherry
1 tsp. cornstarch dissolved in 2 tbsp. water

In a large skillet or wok, heat oil over medium-high heat. Add chicken pieces and stir-fry 3 minutes until chicken becomes opaque. Remove with a slotted spoon.

Add broccoli; stir-fry 1 to 2 minutes. Add mushrooms, green onion, soy sauce, sherry and ginger; stir-fry 2 more minutes. Add dissolved cornstarch, sesame oil and reserved chicken. Cook until heated through and sauce has thickened.

Serve over a bed of fluffy rice. Makes 4 servings.