1 whole boneless chicken breast, cut into 1/4" slices
3 tbsp. reduced sodium soy sauce
1 tbsp. cornstarch
2 tbsp. dry sherry
1 tsp. sugar
1 med. onion, sliced
4 tbsp. vegetable oil
1/2 tsp. salt
2/3 bunch fresh broccoli

1. Combine the sliced chicken with soy sauce, cornstarch, sherry and sugar. Set aside. Cut broccoli flowerettes into 2 inch long pieces, taking care to slice pieces equal in size; slice stalks into 1/2 inch rounds.

2. Place 2 tablespoons oil in a wok over high heat. Add broccoli and salt. Stir fry broccoli, about 2 minutes. Remove from wok and transfer to plate.

3. Add remaining oil in 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 2 minutes.

5. Return cooked broccoli to wok and combine with chicken mixture. Stir together until chicken is completely cooked through. Serve immediately with rice. Makes 4 servings.