2 tbsp. vegetable oil
1 1/4 lb. skinned boneless chicken breast, cut into 1-inch pieces
2 c. broccoli florets
1/2 lb. fresh sliced mushrooms
1 c. chopped bell pepper
3 tbsp. soy sauce
3 tbsp. dry sherry
1/2 tsp. ground ginger
1 tsp. cornstarch dissolved in 2 tbsp. water
1 tsp. Oriental sesame oil

In a large frying pan or work, heat oil over medium heat. Add chicken cubes and stir-fry 3 minutes until chicken becomes opaque. Remove with a slotted spoon and set aside.

Add broccoli; stir fry 1 to 2 minutes. Add mushrooms, bell peppers, soy sauce, sherry and ginger. Stir fry 2 minutes. Add dissolved cornstarch and chicken. Cook until heated through and sauce has thickened. Serve over rice.