|Broiler fryer chicken||4 Pound (1 Piece)|
|Cornstarch||9 Tablespoon, divided (1/2 Cup Plus 1 Tablespoon)|
|Vegetable oil||2 Tablespoon (For Frying)|
|Grated ginger||2 Teaspoon|
|Yellow onions||2 Medium, chopped|
|Fresh broccoli||8 Ounce, cut into 1 inch pieces|
|Bell pepper||1 , chopped (Red Or Green)|
|Whole button mushrooms||8 Ounce, drained (Two 4 Ounce Cans Each)|
|Water||1 Cup (16 tbs)|
|Dry sherry||3 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Hoisin sauce||3 Tablespoon|
|Soy sauce||4 Teaspoon|
|Instant chicken bouillon granules||2 Teaspoon|
Rinse chicken and cut into small serving-size pieces.
Place 1/2 cup of the cornstarch in large bowl.
Add chicken pieces and toss to coat well.
Heat oil in wok or large skillet over high heat to 375°F.
Add chicken pieces, one at a time (cook only about 1/3 of the chicken pieces at a time), and cook until golden and cooked through, about 5 minutes.
Drain on paper towels.
Repeat with remaining chicken.
Remove all but 2 tablespoons oil from wok.
Add ginger and stir-fry 1 minute.
Add onions; stir-fry 1 minute.
Add broccoli, red pepper and mushrooms; stir-fry 2 minutes.
Combine remaining ingredients and remaining 1 tablespoon corn starch in small bowl.
Add to wok.
Cook and stir until sauce boils and turns translucent.
Return chicken to wok.
Cook and stir until chicken is heated through, about 2 minutes.