3 single chicken breasts
2 tbsp. cornstarch
2 tbsp. sherry
1 sm. onion, finely chopped
1 clove garlic, minced
1 tbsp. soy sauce
1 1/2 tbsp. sherry
1 tsp. sesame oil (optional)
1 tsp. sugar
1/4 c. chicken broth
3 tbsp. oil
1 c. vegetables or mix (i.e. peas, sliced yellow squash, mushrooms, green beans,
etc.)
1 tsp. cornstarch
1 tbsp. water

Skin and bone chicken and cut into 3/4 inch square pieces. Marinate in cornstarch and sherry. Mix well. Combine onion, garlic, and vegetables. Combine soy sauce, sherry, oil, sugar and chicken broth.

Heat 2 tablespoons oil in wok or skillet, until hot. Add chicken and stir-fry 2-3 minutes, until lightly browned. Remove chicken. Add 1 tablespoon oil and heat. Add onion vegetable mix and stir-fry 2 minutes.

Return chicken to pan, add sauce and stir-fry to heat through. Mix cornstarch and water and add to chicken. Stir 1 minute until thick. Serve immediately with white rice. OPTIONAL: Almonds or cashews may be stir-fried with vegetables.