Chicken and Broccoli Stir-Fry

Adapted from a recipe at Busch's, an Ann-Arbor based grocery store that has great recipes to use. We served over brown rice and it was fantastic. This serves 4-6 people.

Ingredients:
1/2 cup Chicken Stock
6 tbsp Soy Sauce
4 tbsp Dry Sherry or Cooking Sherry
2 tbsp Corn Starch
3 Skinless, Boneless Chicken Breasts, cut into thin strips (1/4")
1/2 tsp Kosher Salt (or more to taste)
1/4 tsp Ground Black Pepper (or more to taste)
3 tbsp Peanut Oil (add more if needed or if using more vegetables)
1 tbsp Minced Fresh Ginger
2 tsp or two cloves Minced Garlic
3 cups Broccoli Florets
1 Red Bell Pepper, cut into strips
1 can (8 oz.) Water Chestnuts, Sliced
12 Ounces Fresh Mushrooms, stems removed and large ones cut in half.
3 Scallions, cut into 1" pieces

Directions
1. Whisk together stock, soy sauce, sherry and cornstarch until cornstarch dissolves. Set aside
2. Season chicken with salt and pepper to taste. Heat oil in a wok or large skillet over high heat. Add ginger and garlic and stir about 30 seconds. Add chicken to skillet and stir-fry until white, about 2-3 minutes.
3. Add broccoli florets, bell pepper and water chestnuts and stir-fry until vegetables are crisp-tender, about 3-4 minutes. Add mushrooms and scallions and stir-fry an additional minute.
4. Add chicken stock mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute.

Serve over noodles or rice. Enjoy!