1 bn Broccoli
1    Sweet red pepper
2 lg Green onions
3    Chicken breast halves
1/2 c  Chicken stock
2 tb Soy sauce
1 tb Cornstarch
1 tb Oyster sauce
1 tb Dry sherry
1 ts Sesame oil
1/4 ts Chili paste
2 tb Vegetable oil
2    Garlic cloves; minced
1 tb Gingerroot; minced
1/4 c  Cashew nuts; optional

Preparation time = 25 minutes. Substitute 1/2 red and 1/2 yellow peppers
for the sweet pepper ingredient. Hot pepper sauce (dash) may be used
instead of chili paste Divide chicken stock and vegetable oil in halves for
seperate uses. 1. Cut broccoli into florets; peel and cut stalks on
diagonal into 1/4-inch thick slices. cut pepper(s) into 1-inch squares. Cut
green onions in half lengthwise; cut on diagonal into 2-inch pieces. Cut
chicken into thin strips. Set aside separately. 2. Whisk together 1/4 cup
of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame
oil and chili paste; set aside. 3. Heat wok or deep skillet over high heat.
Add 1 TB vegetable oil; heat for 30 seconds, swirling to coat pan. Stir-fry
half the chicken for 3 to 4 minutes or until no longer pink inside; remove
and set aside. Repeat with remaining chicken, adding some of the remaining
oil if necessary. Add to reserved chicken. 4. Add remaining oil to wok.
Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli
and pepper(s); stir-fry for 1 minute. Add onions; stir-fry for 30 seconds.
Pour in remaining stock; cover and steam; stirring once, for 2 minutes or
until broccoli is tender crisp. 5. Stir chicken back into wok; push to side
of pan. Pour soy mixture into centre of wok; cook, stirring, for 1 to 2
minutes or until thickened. Stir chicken mixture into sauce until coated.
Sprinkle with cashew nuts.