4 boneless, skinless chicken breasts
1 1/3 cups chicken broth
3 T cornstarch
3 T sherry
2 T light soy sauce
1 T rice vinegar
1 T ginger
3 cloves garlic, minced
1 T sesame oil (I use whatever oil I have around - canola, olive, etc.)
fresh vegetables of your choice (I like broccoli, pea pods, and mushrooms) - sliced for stir fry
Cut chicken into 1-inch cubes. Set aside.
In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar. Set aside.
Heat oil in a non-stick skillet or wok over high heat. Add ginger and garlic and suate 1 minute. Add chicken and stir-fry until lightly browned. Transfer chicken to plate and set aside.
Add vegetables and broth mixture to pan. Cover for about 5 minutes to steam. Return chicken to pan and cook until sauce is thickened.
Serve over rice or noodles.