2chicken breastsboneless and skinless sliced thinly
Mix the cornstarch, soy sauce, sherry, broth, vinegar and brown sugar in a bowl together and set aside.
Add the canola oil to a large skillet (with an available lid) on medium heat and cook the chicken for 2-3 minutes on each side until cooked through then remove from the pan.
Add in the ginger and cook for 30 seconds before adding in the sauce then add the chicken and broccoli into the pan and cover and let cook for 2 minutes until the sauce is thickened and the broccoli is tender crisp.
Note: click on times in the instructions to start a kitchen timer while cooking.