2 whole boneless chicken breasts, cut into 1/4 inch slices
6 tbsp. reduced sodium (or regular) soy sauce
2 tbsp. cornstarch
4 tbsp. dry sherry
2 tsp. sugar
2 med. onions, sliced
8 tbsp. vegetable oil
1 tsp. salt (or less See soy sauce)
1 1/3 bunches broccoli

Combine the sliced chicken with soy sauce, cornstarch, sherry and sugar. Set aside. Cut broccoli flowerettes into 2 inch long pieces, keeping them about the same size. Slice strings into 1/2 inch rounds. Place 1/2 the oil into a wok or large skillet over high heat. Add broccoli and salt. Stir-fry broccoli, about 4 minutes. Remove from heat and put on a plate. Add the other half of the oil to wok and add onion slices. Stir onion over high heat several times and then add chicken mixture. Stir-fry constantly until chicken is almost cooked, about 4 minutes. Return broccoli to wok and combine with chicken and onions. Stir together until chicken is completely cooked thru. Serve immediately with rice. Serves 8.