- 1/4 cup chicken broth

		- 3 tablespoons soy sauce

		- 2 tablespoons dry Sherry

		-  tablespoon cornstarch

		- 4 skinless boneless chicken breast halves,
			cut crosswise into 1/2-inch-wide strips

		- 2 tablespoons vegetable oil

		- 2 large garlic cloves, chopped

		- 1 tablespoon chopped peeled fresh ginger

		- 2 cups broccoli florets

		- 1 red bell pepper, thinly sliced

		- 1 small onion, thinly slice

		- Large pinch of dried crushed red pepper (optional)

		- Hot cooked white rice

		Whisk chicken broth, soy sauce,
			Sherry and cornstarch in small bowl
			until cornstarch dissolves.

		Season chicken with salt and pepper.
		Heat vegetable oil in heavy large
			skillet over high heat.
		Add garlic and ginger and
			stir until fragrant, about 30 seconds.
		Add chicken to skillet and stir-fry
			until white, about 2 minutes.
		Add broccoli florets, bell pepper,
			onion and crushed red pepper,
			if desired, and stir-fry until
			vegetables are crisp-tender and
			chicken is just cooked through,
			about 3 minutes.
		Add chicken broth mixture and bring to boil,
			stirring constantly.
		Cook until sauce thickens, about 1 minute.
		Serve with rice.