1/4 cup canned low-sodium chicken broth or stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced ginger root
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast or thighs, cut into strips
Assorted mixed vegetables (select from mushrooms, red and yellow bell peppers, carrots, snap peas, onions, broccoli florets, water chestnuts)
In a bowl, whisk chicken broth and cornstarch. Add soy, hoisin, sugar, and sherry (optional). Whisk and set aside
Heat wok over high heat. Add oil and when hot and nearly smoking, add green onions, garlic, ginger, and red pepper flakes. Cook, stirring for 10-15 seconds
Add chicken and stir-fry until turning opaque and nearly cooked (3-4 minutes)
Add vegetables and stir-fry for one minute
Add sauce, stir and toss, cooking until chicken is cooked through and sauce has thickened (about 2 minutes)
Transfer to platter and garnish with green onions
