2 whole sm. skinless, boneless chicken breasts
1 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tsp. minced, peeled gingerroot
1 bunch broccoli
1 sm. onion
1 tbsp. cooking oil
Salt and pepper (optional)

Cut chicken into 1 1/2-inch chunks. In medium bowl mix chicken, cornstarch, soy sauce, sherry and ginger until chicken is well coated; set aside. Clean and cut broccoli into 1 1/2-inch chunks. Slice onion.

In a skillet, cook chicken mixture until done, about 5 minutes; set aside. In a deep fryer or wok, add cooking oil and heat (gas stove medium, electric stove medium high). Cook broccoli and onion, stirring constantly about 5 minutes.

Add 1/2 cup water; cover and steam cook 5 minutes. Stir, cover and cook another 5 minutes. When broccoli is tender but still a little crisp, add chicken (or cook broccoli to desired tenderness). Add a pinch of salt and pepper for taste. Makes about 4 servings.