Categories: Poultry, Main dish 
      Yield: 4 servings 
  
      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.