Originally uploaded by Andrew K Brown.
Coat the chicken in mixture of soy sauce and sherry (1:1) while you prepare the vegetables. Also, separately put soy sauce, sherry (2:!) and the juice of a lime in a bowl for later use.
For the vegetables we had shitake mushrooms, red pepper, shallots (quartered), broccoli, ginger (cut into matchsticks) and a chili.
Fry the chicken in oil first for about 3-4 minutes, then take out of the wok and set aside. Then fry the shallots, ginger and chili for 2 minutes, add the red pepper and broccoli and cook for a further minute.
Return the chicken and the reserved soy/sherry/lime sauce and heat through.
Serve with boiled rice.