Stir-Fried Chicken And Asian Greens

By Sunset
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12 ounces boned, skinned chicken breast halves

2 tablespoons dry sherry

3/4 cup fat-skimmed chicken broth

1 tablespoon soy sauce

1 tablespoon cornstarch

1/4 teaspoon white pepper

1 pound bok choy, yao choy, or Chinese mustard greens

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced fresh ginger


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