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.