Hoisin Chicken - cooking recipe

Ingredients

8 oz. fresh broccoli, cut in 1-inch pieces
2 medium yellow onions, chopped
1 red or green pepper
1 (8 oz.) can whole button mushrooms
1 broiler-fryer chicken, cut into serving size pieces
1/2 c. cornstarch
3 c. vegetable oil
2 tsp. grated cheese
1 c. water
1 Tbsp. cornstarch
3 Tbsp. dry sherry
3 Tbsp. cider vinegar
3 Tbsp. hoisin sauce
4 tsp. soy sauce
2 tsp. instant chicken bouillon granules

Preparation

Chop pepper coarsely.
Coat chicken pieces with 1/2 cup cornstarch.
Heat oil in wok over high heat.
Add chicken, 1 at a time, to hot oil (cook only 1/3 of pieces at a time).
Cook until golden and completely cooked (5 minutes).
Drain on paper when all pieces are cooked.
Remove all but 2 tablespoons oil from wok. Stir-fry ginger in oil over medium heat 1 minute.
Add onions to ginger; stir-fry over high heat 1 minute.
Add broccoli, pepper and mushrooms.
Stir-fry 2 minutes.
Combine water and all remaining ingredients and add to wok.
Cook and stir until warm and liquid boils.
Return chicken to wok and stir until chicken is hot, about 2 minutes.
Delicious!